Ingredients

  • 1/2 lb dried kidney beans (soaked overnight)
  • 4 qts chicken stock
  • 1 cup dried lentils
  • 2 cups swiss chard, chopped
  • 6 oz can of tomato paste
  • 1 cup red wine
  • 1 cup chopped onions
  • 1 cup chunked carrots
  • 1 cup chopped celery
  • 2 tbsp chopped garlic
  • 2 tbsp chopped fresh basil or 1 tsp dried
  • 1/2 tbsp chopped fresh oregano or 1/2 tsp dried
  • 1 lb hot or sweet italian sausage, cut in 1/2" rounds
  • 2 cups zucchini, cut in 3/4" pieces
  • 1 cup chopped fresh parsley
  • 1 cup dried small shell pasta
  • salt and pepper to taste

Directions

  • Drain the soaked beans and discard the water.
  • Bring the stock to a boil in large soup pot.
  • Add the beans and reduce to a simmer.
  • Cook two hours partially covered, then add lentils and cook for another 1/2 hour.
  • Test to be sure the beans and lentils are done.
  • Add the chard, tomato paste, wine, onions, carrots, celery, garlic, basil and oregano.
  • Cook for a further 15 minutes.
  • Saute the sausage in a heavy frying pan over medium heat until brown, about 5-7 minutes, discard the fat. * Add sausage to the soup along with the zucchini, parsley and pasta.
  • Cook until the pasta is al dente.
  • Allow to cool and refrigerate overnight.
  • When reheated, test for seasonings and add salt and pepper to taste. Serves 10-12 persons.
  • Serve with grated parmesan cheese and thick slices of sourdough bread.