Soup Season is officially upon us even though today is a particularly warm day in New York. It’s still the time of year that you like to hunker down with a cozy delicious meal.
This was an absolutely delicious dinner soup I made the other night. I like my soups to simmer for a while on the stove top, I made this soup about 2 hours before we were going to eat it. This soup can be made rather quickly or you can allow it to simmer for a few hours. It’s even better the next day. If serving the next day you will most likely need to add liquid, I added a little bit of water or you can add stock. Just add a little at a time.
There is a little effort involved here but mostly chopping and prepping.
I used my mini-processor for chopping carrots because I wanted them finely chopped.
The fresh herbs tasted wonderful and I wouldn’t omit.
You can use turkey or chicken sausage or any kind of sausage you would prefer.
I served alongside a crusty bread, manchego cheese and a beautiful red wine.
*this soup can easily be frozen
*will serve 6-8 easily
Enjoy this !
2 Tablespoons olive oil
1 pound spicy turkey sausage, Italian sausage (casings removed) chicken sausage, whatever you prefer, chopped.
1 large yellow onion, finely chopped
3 carrots, finely chopped– to obtain this chop I used my mini processor
4 garlic cloves, finely chopped
2 Tablespoons finely chopped sage
1 Tablespoon finely chopped rosemary
1/2 teaspoon kosher salt –which was enough
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes–clearly this is optional but it adds a little kick
4 cups Chicken / Vegetable Stock –low sodium or regular it’s you’re call
1 14-ounce can petite diced tomatoes
3 15-ounce cans cannellini beans, drained and rinsed
1/2 cup unsweetened almond milk
app. 1/2 lb. baby spinach–or any greens you’d like. You can eyeball it to see how much you’d like to use. You could use heartier greens, like kale or collard greens–just be certain to cook them in the soup for at least 5 minutes prior to serving. You want them to wilt and break down a bit.
In a large stockpot heat the olive oil over medium-heat.
Cook Sausage, stirring occasionally and breaking up any large pieces as it cooks. Cook until browned, app. 10 minutes or so. Transfer sausage with a slotted spoon to another plate.
Add onions, carrots, and garlic to pot and cook in the oil from sausage. Stir frequently, until onions are tender. App. another 10 minutes.
Add sage, rosemary, salt , pepper and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded together, at least 15 minutes. I let it sit and simmer for about 2 hours on a very low simmer, stirring occasionally.
Before you’re ready to serve you will do this next step: this will add 15 minutes more of cooking time, you can always simmer longer.
Coarsely mash beans from 1 can of rinsed , drained beans. You can use a fork for this or a potato masher. Then add this mash to soup. Stir in the almond milk and remaining 2 cans of rinsed, drained beans. Let simmer for another 15 minutes at least. Taste for salt and pepper at this point. I didn’t need to add any.
I added the spinach a few minutes before serving, just eyeball out about 1/2 cup of baby spinach or whatever greens you are using. The heartier greens like kale will take a little longer to break down.
You can top soup with freshly grated parmesan if you’d like.