Sausage & Swiss Chard Soup
|Dry white wine||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Chicken andouille sausage||1 1⁄2 Pound|
|Yellow onion||1 Small, diced|
|Celery stalks||2 , diced|
|Carrot||1 , diced (peeled)|
|Leek white portion only||1 , diced|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh thyme||1 Teaspoon|
|Chicken stock||6 Cup (96 tbs), warmed|
|Water||1 Cup (16 tbs), warmed|
|Cooked white beans||2 Cup (32 tbs) (drained)|
|Swiss chard||4 Ounce, leaves cut into 1/2-inch strips (stems removed)|
|Freshly ground pepper||To Taste|
|Grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs)|
In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
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.
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.
Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately. Serves 6 to 8.