Sausage & Swiss Chard Soup Recipe
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) |
Nutrition Facts
Serving size
Calories 642 Calories from Fat 291
% Daily Value*
Total Fat 35 g53.1%
Saturated Fat 11.8 g58.8%
Trans Fat 0 g
Cholesterol 108.5 mg36.2%
Sodium 1426.7 mg59.4%
Total Carbohydrates 40 g13.2%
Dietary Fiber 4.7 g18.7%
Sugars 10.2 g
Protein 41 g81.3%
Vitamin A 77.3% Vitamin C 26.5%
Calcium 6% Iron 18.8%
*Based on a 2000 Calorie diet
Directions
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.
Comments
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