Monday, October 8, 2012

Sausage and Bean Soup

A few weeks ago I went on a bit of a sausage kick, I bought a few kinds of sausages on sale. I bought one kind for a recipe and the other cause I'd always wanted to try it and there was that sale. Then I went home and made the recipe and later we had the other sausages and we found we didn't love them. I was now stuck with a variety of extra sausages.  Being "Autumn" I decided to make a nice soup with the sausages and some beans. I searched recipes, I found one, I went to the store and got the rest of the ingredients.

And then it was 106 degrees.  For the whole week...

But finally this weekend the weather was a little more reasonable, so I made some soup.  I loosely followed this recipe. It was actually a really hearty soup and pretty delicious. And guess what? Joey ate Kale!

My adaptation:

2 15oz cans white beans, drained and rinsed
4 C chicken broth (low sodium)
1 onion
3 large carrots
2 cloves garlic
4 sausages, (I used 2 pork-wine from Guy Ferrari and 2 Italian Chicken)
1/2 bunch kale
1/2 t salt
10 grinds pepper
1/2 t Italian spices
1/4 t oregano
1/4 t thyme
2 bay leaves
1 T olive oil

1. Dice the onions and slice the carrots into half moons. Mince the garlic
2. Heat a heavy pot over medium high and add oil once hot
3. Saute the onions and carrots until onions are soft and brown, about 4 minutes
4. Slice the sausages into half moons, prepare the spices
5. Add the garlic to the pot and cook about 30 seconds, then add the sausages
6. Cook for 8 minutes and then add the beans, spices and chicken broth--keep track of those bay leaves.
7. Bring to a boil then reduce heat and simmer 10 minutes.
8. Remove 2 cups of the soup and blend with an immersion blender, add it back to the soup and cook another few minutes.
9. Remove kale leaves from stems and cut into pieces, rinse
10. Remove soup from heat and add kale to let it wilt, serve

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