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Sausage & Swiss Chard Soup

paflynn's picture
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Ingredients
  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)
  Salt To Taste
  Freshly ground pepper To Taste
  Grated parmigiano reggiano cheese 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Feel: 
Rich
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
6
Subtitle: 
Sausage & Swiss Chard Soup

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2 Comments

Anonymous's picture
Eating is now. Sooooooo good! I shared this recipe with my friend who is the soup queen. I know she'll love it.
VV's picture
Well, my kids turns out really don't like white beans (refried sometimes), so they said they wouldn't order it again at a restaurant b/c of the beans, but if the beans were left out they would. I think its a great dish, and I pursued to enlighten them on the all-powerful bean. Don't think it changed their tastebuds at the moment but it did pique their curiosity. Now the discussion is 'what would be the best food group to have if you were on a deserted island'. And now this has become a blog!