Tuscan White Bean, Sausage and Rainbow Chard Soup with Red Pepper Gremolata

Vegetable soups are one of the healthiest meals you can make, provided they aren't cream based or loaded with noodles! Just pack as many veggies as you can into a pot, add some broth and seasonings and simmer away. I like to make a big batch to have on hand for a nutritious lunch or quickly reheated dinner whenever I am focused on eating healthier. And one pot will usually last a few days for both me and the boyfriend, so as a bonus it's quite a thrifty option too. But this white bean and sausage soup is anything but boring: it gets a kick from the spicy andouille sausage, which is balanced out with some brightness by adding a finishing squeeze of lemon. And the red pepper gremolata garnished on top adds a remarkable flavor boost. This stuff is gold- make extra to use as a spread for crackers, meat or sandwiches later!

Ingredients
for the soup:
2 tbsp olive oil
3/4 cup onion, chopped
3/4 cup carrots, chopped
2 cloves garlic, minced
1 lb rainbow chard, chopped, ribs and leaves divided
1 14 oz can canellini beans, drained and rinsed
1 lb smoked or andouille sausage, diced
6 cups chicken broth
1 bay leaf
1 tsp oregano
1 tbsp lemon zest
1 tbsp lemon juice
salt and freshly ground pepper, to taste

for the gremolata:
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 clove garlic, peeled and mashed
1/2 tsp lemon zest
1/4 tsp salt
1 tbsp red wine vinegar
14 oz jar roasted red peppers, drained and patted dry

Instructions
1. Heat olive oil over medium heat in a heavy-bottomed stockpot. Add sausage and cook until browned on all sides, about 5 minutes. Remove sausage from pot and set aside.
2. Add more oil if necessary and add onions, carrots and chard ribs, stirring occasionally until onions are translucent, about 5 minutes. Add garlic and cook for another minute, then add chard leaves, beans, broth, bay leaf, oregano, and lemon zest. 3. Season with salt and pepper, bring to a boil, then lower heat to a simmer, Cover and simmer for at least 20 minutes.
4. Meanwhile, make the red pepper gremolata. Add all ingredients to a food processor and blend until well combined. Place gremolata into a fine mesh strainer to remove any remaining liquid.
5. Remove soup from heat, add lemon juice and stir. Ladle into bowls and stop with a spoonful of red pepper gremolata.