Last week Joy shared a recipe for Carrot Ginger Soup and wrote in her post that SOUP=LOVE. I agree with her one-hundred percent. I would also like to add that, for me, MAKING SOUP=LOVE.
In all honesty, making a pot of soup might be one of my favorite things to do in the whole world. Maybe I’m weird, but it’s the truth!
Back when I used to actually cook for a living, I had a job that required me to make two kinds of soup from scratch every day. I’d start my morning in the walk-in refrigerator, taking stock of my options. Basmati rice and Granny Smith apples… okay, how about Mulligatawny? Bacon, salsa and black beans… looks like we’re making Smokey Black Bean Chili. A bin full of vegetables and leftover roast beef… Vegetable Beef Barley. I loved the endless possibilities. Getting paid to make soup was a pretty cool job.
I haven’t made soup in a while. We just haven’t been in the mood because the weather has been so incredibly beautiful and warm. But, this weekend soup weather finally blew back into Seattle when, after 84 days in a row without a drop of rain, it started to pour. Some people have been complaining, but I’m okay with it. Rainy days are good soup days.
We kicked things off last night with this beautiful White Bean, Kale & Chicken Sausage Soup. It’s rich, flavorful, and low-fat, thanks to the chicken sausage. If you use the quick soak method for the beans (see the recipe below) you don’t even need to plan this one too far ahead.
So, happy fall, everyone. Here’s to making soup and all of the endless possibilities. 🙂
- 1 cup dry Great Northern white beans, soaked*
- 2 Tbsp. olive oil
- 6 cups well seasoned chicken stock
- 4 pre-cooked Italian chicken sausages, sliced
- 1 small bunch kale, (preferably Tuscan)chopped (4 cups)
- 1 medium onion, diced
- 1 small carrot, diced
- 2 Roma tomatoes, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 large sprigs fresh rosemary
- salt & pepper
- * Use either the overnight or quick method below.
- TO PREPARE THE DRY BEANS:
- Place the beans in a large bowl and cover with 3 cups cold water. Let the beans soak over night, then drain and proceed with the recipe. Or, use the quick method. Place beans in a large bowl and cover with with 3 cups boiling water. Let the beans sit for 1 hour, then drain and proceed with the recipe.
- TO PREPARE THE SOUP:
- In a large pot, heat 2 Tbsp. olive oil over medium high heat. When the oil is hot, add the onion and sauté until the onions are soft, about 3 minutes. Add the beans, garlic, 4 cups chicken stock, bay leaves and one sprig of rosemary. Cook until the beans are tender, about 45 minutes. Remove the bay leaves and rosemary sprig.
- Add the remaining 2 cups of chicken stock, kale, carrot, tomato and sausage. Continue cooking for 20 more minutes.
- Meanwhile, finely chop the remaining rosemary and add it to the soup, along with salt and pepper to taste. Taste the soup and adjust seasonings as needed.
- Serve with an extra grind of fresh ground pepper and a sprinkle of parmesan cheese if desired.