Right now Iíve got a mess of greens growing like weeds in my garden. When I start to get overwhelmed with them, this soup is a great way to use them up. This is basically a primal variation of the Italian bean and swiss chard soup, although to be honest, I donít really miss the beans. All the flavor comes from the veggies, broth and sausage anyhow. I typically use swiss chard and spinach, but it works great with all sorts of greens such as arugula, mustard greens and escarole. You can use whatever you have available.

■8-10 Swiss Chard Leaves
■1 lb. andouille sausage removed from casing
■Half an onion chopped
■2 cloves of garlic minced
■1 tbs. olive oil
■Spinach (or whatever combination of greens you would like)
■4 cups organic chicken broth
■1 cup of dry white wine or cooking sherry
■Salt and pepper to taste

■Heat olive oil in a large pot over medium heat
■Sautee the onion and garlic until cooked
■Add sausage and cook until no longer pink
■Add chicken broth and wine
■Bring to a boil and add greens
■Turn down heat, cover and simmer for 20 minutes to 1 hour to fully cook greens and combine flavors
■Serve ďnakedĒ or with a little shaved parmesean cheese