On trend. Not sure if it's because the temperature has dipped below zero or the fact that I've had the sniffles for the past week.
I make soup a lot in our house. It's something that can be made ahead of time and can easily be brought for lunch or heated up quickly for dinner. I usually pack the soup with a lot of vegetables as this is my chance to clean up the fridge and add more vitamins to our daily eating patterns.
As chefs, it can be challenging to eat well and enough vegetables throughout the week, so I feel if you have something hearty in the fridge at home you may make a good decision at work to not eat the fries.
This soup is a take on something I usually make every week or two. It could be a minestrone or pasta Faggioli or a simple like lentil soup. My mom is the Minestrone queen so I can't knock her off her pedestal, but I like to think I know how to make a pretty good soup with vegetables and beans.
Today I added a little cream, which is not something I usually do, but I wanted to try it out. It does make the soup a little more buttery in the mouth.
I always add cheese to top off the soup before serving, but if you have a lactose allergy, just omit the cheese and you will be good. Also you can easily sub chicken for pork in terms of protein or get rid of the meat entirely and serve it vegetarian.
Let me know what you guys think and if you end up making this easy and delicious soup.
Sausage and White Bean Soup
Prep time 15-25 minutes
Cooking time: 30-45 minutes
Makes 4-6 portions
Ingredients
1 tbsp. olive oil
1 bunch of leeks, cleaned with cold water and chopped
2 carrot, washed, peel on and cut into small dice
2 cloves garlic, roughly chopped
1 handful parsley, roughly chopped
3 sausages, casing off
1 can white canellini beans, washed
1 can diced tomato
125ml 35% cream
1.25L chicken stock
1/2 container spinach
1 cup ditalini pasta or another small shape
1/4 cup ground Parmesan or Grana Padano cheese
Salt and pepper to taste
Recipe
Cut leeks and wash well
Cut other vegetables and leave them to the side
In a large pot, heat oil until warm
Add leeks and sautee until soft over medium heat
Add garlic and carrots and keep cooking
Add sausages and begin to break up the meat with the vegetables
Once all the ingredients have browned, add chicken stock, chopped tomato and herbs, scrapping the bottom for the caramelized flavour
Drain and wash the beans and add it to the soup
Let simmer on medium heat for 30-45 minutes
Set soup aside to serve later
When ready to serve, add cream and spinach and bring to a simmer
Taste the soup to adjust an seasoning (I didn't add much since the stock and sausages both have salt)
In a small pot on the side, cook the pasta in salted boiling water until tender
Serve a little pasta in each bowl with the soup
*I cook the pasta on the side so it doesn't overcook in the hot soup but if you think all the soup will be eaten at once then add the pasta to the soup and it should be tender in 10-12 minutes
Garnish the soup with grated parmesan and some black pepper
Have it with a good slice of sourdough and enjoy!
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