Black-Eyed Pea and Sausage Soup | Ferrari-Carano Winery

Ingredients

• 1 pd. Rancho Gordo Black-Eyed Peas
• 1 Tbs. olive oil
• 1 pd. Applewood Smoked Bacon, cut into 1/8″ strips
• 1 pd. ground Italian sausage, mild
• 1 Caggiano Smoked Pork Shank (ham hock)
• 1 large yellow onion, small dice (approximately 2 cups)
• 1/3 cup garlic, minced (6 – 8 cloves)
• 1 1/2 cups carrot, peeled, small dice
• 1 1/2 cups celery, small dice
• 2 leeks, cleaned thoroughly, cut in half lengthwise, 1/8″ thick
• 1/2 cup Ferrari-Carano Chardonnay
• 2 1/2 quarts chicken broth, low sodium
• 2 each bay leaf
• 1 bunch rainbow chard, stems removed, 1″ sqaures
• 2 Tbs. fresh thyme, picked from the stem and chopped
• Kosher salt to taste
• Black pepper to taste, freshly ground