Sausage and Swiss Chard Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish. 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) |
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.
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