Here is an easy, nutritious soup that can be made in under 45 minutes, and will soothe your soul after a long day of Holiday shopping. I’ve already made it twice this holiday season. It can be made in the morning before you head out and then just warm it up later, or you can assemble it quickly after a hard day of shopping. Don’t be scared off by the rather long list of ingredients. I like to chop in the morning, and assemble in the evening, with a glass of wine in hand.
It is always such a delight for me to receive recipes from friends via email or in the mail ( yes, regular U.S mail delivery), telling me that I will love a certain recipe. To me, that shows a real bond between friends. We know each other so well that we are certain of the enjoyment the other will derive from a special recipe. We don’t want our friend to miss out on the pleasure of it.
As I have mentioned before, the exchange of recipes has been a large part of my life. Each shared recipe means so much to me. It always brings me back to that special person, and the special place that we shared at that moment in time.
Thanks, Bev. You were right. “This is yummy!” XO
RECIPE: serves 6
1 cup dry white wine
2 TBS. olive oil
1 1/2 lb. chicken andouille sausage
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 leek, white portion only, dice
2 cloves garlic, minced
1 to 2 tsp. minced fresh thyme ( can use 1 tsp. dried)
6 cups chicken stock, warmed
1 cup water, warmed
2 cups white beans, drained
Half a pound of swiss chard leaves cut into 1/2 strips ( I use 3 bunches, and my strips are roughly torn)
Salt and freshly ground pepper to taste
Grated Parmigiano-Reggiano cheese
- In a small saucepan over medium heat, boil wine until reduced to 1/2 cup, 7 minutes or so.
- In soup pot, over medium heat, warm oil. Brown sausage, about 5 minutes per side. Remove and let cool. Cut diagonally into 1/2 inch slices.
- In same pot, over medium-low heat, cook onion, celery and leek until soft, about 10 minutes.
- Add garlic and thyme; cook 2 minutes.
- Add wine, stock and water and simmer on medium-high heat for 15 minutes.
- Add sausage beans and chard. Cook until chard wilts, about 5 to 8 minutes.
- Season with salt and pepper.
- Ladle soup into bowls and top with grated cheese.