Beans & Greens Soup (With or Without Sausage)

 

 

Beans & Greens Soup (With or Without Sausage)

It’s always soup season for me!  This is such an easy and SATISFYING soup that you should definitely try.

And if you love this recipe, you can get more REAL food recipes from my friend Liza’s cookbook “Fl!p Your K!tchen.” This cookbook not only provides simple recipes for home-cooked meals from whole, healthful ingredients—it also introduces a menu planning system that teaches you how to create 21 meals a week completely from scratch even if you work (more than) full-time.  Click here (my affiliate link) to buy!

Makes 4 servings

Ingredients

1 T            olive oil

1                small white or yellow onion, cut into ½” dice

2                large carrots, peeled and cut into ½” dice

2                celery stalks, cut into ½” dice

4 c             chicken stock

4                small potatoes, sliced ¼” thick or 2 large ones, cut into ½” dice

1                bunch kale, chopped

2 c             cooked small white beans

8 oz           bulk Italian sausage (mild or spicy), cooked and crumbled (optional)

salt & pepper to taste

 

Instructions

  1. Heat a heavy saucepan over medium-high heat. Add the olive oil and heat just until it shimmers.
  2. Add the onions, carrots, and celery and stir to coat in oil, then reduce the heat to low, cover, and sweat the vegetables until soft but not browned.
  3. Add the stock and potatoes, turn up the heat and bring to a boil.
  4. Immediately reduce to a simmer and cook until potatoes are almost tender – about 5 minutes.
  5. Add the greens, beans, and sausage, and simmer until everything is cooked through, 5-10 minutes more.
  6. Season to taste.

Variations

  1. You can substitute any variety of cooked beans.
  2. You can use a wide variety of greens – if cooking for kids, try spinach, which has a milder taste and will cook more quickly than kale. Other greens to try include chard, mustard greens, turnip greens, collards, mizuna….
  3. Use 2 cups cooked rice (or other grain) or pasta in place of the potatoes.
  4. Replace the sausage with mini meatballs.
  5. Add any vegetables you like – a great way to use up leftover cooked veggies!
  6. For extra richness, add a splash of cream or use a mixture of 2 cups Béchamel and 2 cups stock for the liquid.

Do ahead:  The soup can be made up to 3 days before serving, but leave the greens out. Cool to room temperature, then refrigerate in a tightly-covered container. When ready to serve, bring to a boil, add greens, reduce to a simmer until greens are tender, then serve.

Soup can be frozen up to 3 months (again, without the greens in it) in a tightly-covered container.

 

 

 



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