Wednesday, July 11, 2018

Italian Sausage & Bean Soup

I am getting closer every day to defrosting the deep freezer. But as I cook through chicken, pork, and beef cuts, I'm reminded my husband really likes sausage. We have quite a few pounds of the stuff. Lacking a grill to make him go do meat & fire things, I decided to try a recipe that called for uncasing the sausage and turning it into soup.

Full disclosure: I doubled this recipe, due to massive amounts of sausage, and only then realized how much soup that'd make. So I ended up with two soup pots simmering away... and after feeding 5 people for dinner, along with cheesy garlic low-carb bread, I only had enough left for three tupperware leftovers. It's a lot of soup, but if you're feeding hungry men, you'll need side dishes!

Original Here:
https://www.allrecipes.com/recipe/236616/tuscan-bean-chicken-and-italian-sausage-soup/

Italian Sausage & Bean Soup

1 Tbsp olive oil
1 pound Italian sausage, thawed
1/2 cup red wine
1 Tbsp garlic, minced
1 onion chopped
1 Tbsp better than bullion, chicken (or 1 can broth)
1/2 package frozen okra (or yellow squash. Or both!)
1/2 package frozen chopped spinach
1 can northern white beans, drained
1 can flame-roasted diced tomatoes
1Tsp Italian seasoning*
Water, if needed, until it's appropriately soup consistency.
Parmesan for garnish (The parmesan-pecorino mix is awesome, stuff in a green can works fine, and as this is a garnish, can be served without.)

*I used Tuscany Bread Dipping Seasoning from Amarillo Grape & Olive. You're looking for black pepper, red pepper, rosemary, basil, oregano, and parsley at the least - if your own Italian seasoning is lacking one of those, add to taste. Careful with the salt, given the canned stuff & broth.

Step 1: uncase the sausage. I just squeezed the sausage out of the casing onto a paper plate, one little soup-ball-sized lump of meat at a time. Heat some olive oil in a large soup pot, and fry up the sausage. (I had to do it in batches.) While it's frying, chop the onion.

Step 2: Remove sausage, deglaze pan with wine. Add onion, saute until transparent. Add garlic, saute 30 seconds more until it's smelling awesome.

Step 3: Add sausage back in, along with everything else. Bring to a boil, reduce to simmer, let happily blend flavours to itself on simmer for at least 15 minutes. (I did it for an hour, and it was delicious.)

Step 4: taste soup, adjust seasonings, serve with Parmesan on the table to garnish.

1 comment:

Old NFO said...

And it was good! As ALWAYS!!! :-) Thank you!