DIRECTIONS:

1. Place the beans in a saucepan with 2 quarts of water and a little salt. Simmer for 3 hours (adding more water as necessary) or until the beans become soft and release enough starch to thicken the liquid.

2. Add the white wine, garlic, tomato paste and Oregano and remove from the heat.

3. Skin, dice and sauté the Italian sausage until brown. Add the chard stems, salsa, sweetcorn, cumin and cider vinegar to the sausage and reduce by half. Combine with beans and simmer for 30 minutes. If more liquid is required, add water to the soup until the desired consistency is achieved.

4. Divide the soup among the bowls and sprinkle the mozzarella cheese on top. Either place the soup bowls in the oven until the cheese has melted or caramelize with a blow torch. Serve immediately.