Sausage, Bean and Chard Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup dry white wine
2 Tbs. olive oil
1 1⁄2 lb. chicken andouille sausage
1 small yellow onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 tsp. minced fresh thyme
6 cups chicken stock, warmed
1 cup water, warmed
2 cups cooked white beans, drained
4 oz. Swiss chard, stems removed, leaves cut into 1⁄2-inch strips
Salt and freshly ground pepper, to taste
Grated Parmigiano-Reggiano cheese
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Directions: |
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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Favorite fall soup and for the longest time, the only one Elena would eat!
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