Pacific Heights Swiss Chard Sausage and Bean Soup

During a recent visit to San Francisco, we were fortunate to have two outstanding (and famous) Boulangeries and Patisseries on either side of our BNB apartment. Combined with the superb groceries at Mollie Stone's on California Street, we had a fast, superb welcome dinner "In" at the apartment.

Welcome to San Francisco.  One of the most cosmopolitain cities I know.
1 lb uncased Italian sausage (I used hot)
1 can Navy or small white beans, rinsed and drained
1 bunch swiss chard (I found rainbow, nice), rinsed
1 large or 2 small leeks, trimmed, clewed and diced
2 cloves garlic, minced
dash red pepper flakes to taste
1 quart chicken broth
1 cup dry white wine

Crumble and sauté the sausage in a soup pot until nicely browned.

Separate the leaves from the stalks of the swiss chard.

Set the leaves aside.

Dice the stalks. Add the chard stalks and the leeks to the pot with the sausage and cook for about 5 minutes, until beginning to soften.

Add the garlic and red pepper flakes, and cook about 2-3 more minutes, stirring often.

Add the wine and bring to a boil. Add the stock and the chard leaves, and bring to a boil. Reduce to a simmer and cook another 10-15 minutes over a simmer. Adjust seasoning with salt and freely ground black pepper to taste.

Serves 4.

Cook’s Note: We had the most fantastic pair of San Francisco Boulangeriers/Patisseries on either side of us in Pacific Heights, so we had our choice of wonderful breads. Serve with your favorite bread.

I found some of the best bread at La Boulange on Pine just west of Fillmore.  Every bit as good as bread and pastries I know from France.  And the proprietor of course speaks French.  How nice to speak French with someone in the good old US of A :-))