1 cup dry white wine
2 tbsp olive oil
3/4lb chicken sausage (any flavor you fancy)
3/4lb smoked ham, chopped into 1cm chunks
1 small onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
5 garlic cloves, minced
3 tsps fresh thyme
6 cups chicken stock
1 cup water
14oz can of cannellini (white) beans, drained and rinsed
6oz Swiss chard, stems removed, leaves sliced into 1" strips
Salt and freshly ground pepper to taste
Grated Parmigiano-Reggiano cheese
Garlic croutons (1 cm chunks of fresh bread, tossed with olive oil and crushed garlic, baked at 360F till golden brown, about 15 mins)

In a small saucepan heat the white wine and reduce by half, about 7 mins. Set aside.

In a soup pot, warm the olive oil and fry sausages till browned, about 5 mins per side. Transfer to a plate. When cool, cut diagonally into 1/2-inch slices.

In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally till softened, about 10 mins. Add the garlic and thyme. Cook for a further 2 mins. Add the reduced wine, stock, water, salt and pepper. Increase heat and simmer for 15-20 mins. You can do all this in advance.

Shortly before serving, add the sausage, ham, cannellini beans and chard. Cook for 5-8 mins until chard is wilted.

Ladle the soup into warmed bowls and garnish with cheese and garlic croutons.

Serves 6 to 8