2boneless, skinless Chicken Thighsdiced (about ½ lb)
15 ozcanGreat Northern Beansdrained but not rinsed
2stemsThymeplus more for garnish if desired
Crumbled Bacon*for garnish (optional)
Add 2 tablespoons of fat to the pot and heat over medium-high heat. When the fat is hot, brown the sausage on all sides (about a minute per side) and remove from pot.
Reduce the heat to medium and add the onions, celery and carrots to the pot. Sprinkle with salt and pepper. Sauté for 5-7 minutes or until the onions and celery are soft, stirring occasionally.
Meanwhile, when the sausage is cool enough to handle dice into small pieces.
After the veggies have softened, add the garlic and cook for 30 more seconds. Add the wine and stir; let the wine simmer for 2 minutes. Add all the remaining ingredients: broth, sausage, chicken, beans, thyme and bay leaf; stir to combine. Season with a little more salt and pepper. Bring to a boil then reduce to a simmer. Simmer with the lid on a tilt for 20-25 minutes, stirring occasionally.
Taste and adjust seasonings as necessary. Remove the thyme stems and bay leaf. Ladle into bowls and garish each bowl with crumbled bacon and/or some fresh thyme leaves.
*You can start the soup by adding 3 pieces of uncooked bacon to the pot. Cook the bacon while rendering the fat. Remove the bacon and reserve for garnish; use the bacon fat to brown the sausage and sauté the vegetables.