Sausage And Swiss Chard Soup

• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 1/2 lbs andouille chicken sausage
• 1 small yellow onion, diced
• 2 celery ribs, diced
• 1 carrot, peeled and diced
• 1 leek, white portion only, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, minced
• 6 cups chicken stock, warmed
• 1 cup water, warmed
• 2 cups white beans, cooked and drained (or canned)
• 4 ounces swiss chard, stems removed, chopped
• salt & freshly ground black pepper, to taste
• 1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)

1. In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
2. 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.
3. 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.
4. Ladle the soup into warmed bowls, and garnish with the cheese. Serve immediately.

white wine, olive oil, chicken sausage, yellow onion, celery, carrot, portion, garlic, fresh thyme, chicken stock, water, white beans, swiss chard, salt, cheese

Taken from www.food.com/recipe/sausage-and-swiss-chard-soup-258240 (may not work)