Sausage and Swiss Chard Soup

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.

• Ready In: 1 hr 20 mins
• Serves: 6-8

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.