Sausage & Swiss Chard Soup
This hearty and comforting Chicken Sausage and White Bean Soup is a satisfying meal in a bowl that's perfect for chilly days. The flavors of savory andouille sausage, aromatic vegetables, creamy white beans, and Swiss chard come together in a flavorful broth seasoned with a hint of wine. Topped with a sprinkle of Parmigiano-Reggiano cheese and served with garlic crostini, this soup is both delicious and nourishing. A delightful option for a cozy dinner or gathering with loved ones.
— Constant Cookbook
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 for
- garnish (optional)
- Garlic crostini for garnish (optional)
Instructions
- 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.
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