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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
andouille chicken sausage	1 1/2	1/2		-	-	-	-
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
celery rib	2		diced	-	-	-	-
carrot	1		peeled diced	52.48	12.2624	1.1904	0.3072
leek	1		diced	54.29	12.5935	1.335	0.267
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
thyme	1	teaspoon	minced	0.8079999999999999	0.1956	0.0445	0.0134
chicken stock	6	cups	warmed	518.4	50.832	36.288000000000004	17.28
water	1	cup	warmed	552.0	13.296	5.496	57.216
white bean	2	cups	cooked drained	1444.8	267.675	90.773	5.074
swiss chard	4	ounces	chopped	21.5456	4.2411	2.0412	0.2268
salt black pepper			ground	-	-	-	-
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.