Sausage and Swiss chard soup

This recipe is from Williams Sonoma. Last time I made it, I used chorizo sausage. I think I'll make an onion bread to go with it.

Serves 6 to 8.

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)

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.

** I ended up using pork andouille sausage from Whole Foods. We did not add the bread and cheese on top. It ended up being too spicy for the kids and a little fatty for my tastes. I still like the soup- I think I'll try turkey keilbasa next time- should be less fatty and not spicy.