White Bean Soup with Tasso, Winter Squash, and Chard

Ingredients

• 1 tablespoon olive oil
• 1 pound tasso , diced
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1½ cups Camellia Brand Cannellini Beans , soaked overnight and drained
• 1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 bunch fresh Swiss chard, stems removed, chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Crusty bread, to serve