Sausage and Swiss Chard Soup

By dyannucci

Ingredients

• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 1/2 lbs andouille chicken sausage
• 1 small yellow onion, diced
• 2 celery ribs, diced
• 1 carrot, peeled and diced
• 1 leek, white portion only, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, minced
• 6 cups chicken stock, warmed
• 1 cup water, warmed
• 2 cups white beans, cooked and drained (or canned)
• 4 ounces swiss chard, stems removed, chopped
• salt & freshly ground black pepper, to taste
• 1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Directions:

1 In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.

2 In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.

3 In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.

4 Ladle the soup into warmed bowls, and garnish with the cheese. Serve immediately.

Print This Recipe