Sausage & Swiss Chard Soup Recipe

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Sausage & Swiss Chard Soup picture

Summary

Preparation Time25 MinCooking Time35 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
CuisineCourse
FeelMethod
DishMain Ingredient
Interest Group

Ingredients

 Dry white wine1 Cup (16 tbs)
 Olive oil2 Tablespoon
 Chicken andouille sausage1 1⁄2 Pound
 Yellow onion1 Small, diced
 Celery stalks2 , diced
 Carrot1 , diced (peeled)
 Leek white portion only1 , diced
 Garlic2 Clove (10 gm), minced
 Minced fresh thyme1 Teaspoon
 Chicken stock6 Cup (96 tbs), warmed
 Water1 Cup (16 tbs), warmed
 Cooked white beans2 Cup (32 tbs) (drained)
 Swiss chard4 Ounce, leaves cut into 1/2-inch strips (stems removed)
 Salt To Taste
 Freshly ground pepper To Taste
 Grated parmigiano reggiano cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 648 Calories from Fat 291

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 11.8 g58.8%

Trans Fat 0 g

Cholesterol 108.5 mg

Sodium 1171.7 mg48.8%

Total Carbohydrates 37 g12.2%

Dietary Fiber 4.7 g18.7%

Sugars 10.5 g

Protein 41 g81.4%

Vitamin A 77.3% Vitamin C 26.5%

Calcium 6.4% Iron 19.4%

*Based on a 2000 Calorie diet

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.

Comments

Anonymous

VV says :

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!
Posted on: 17 May 2010 - 6:37pm
Anonymous

Anonymous says :

Eating is now. Sooooooo good! I shared this recipe with my friend who is the soup queen. I know she'll love it.
Posted on: 22 October 2009 - 1:02pm
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