So here is a must-make, easy, and delicious/nutritious soup that can be made in the crock pot, or simmered on the stove. Either way, this soup is so flavorful and filling. It might just become your new favorite meal in a bowl. You can easily modify this soup. Don't do pasta? No problem, skip it. Don't do meat, just skip it. I'd suggest adding another can of white beans to replace of these ingredients, but otherwise, it will be awesome without them. Enjoy!
Mission Delicious Soup: Accomplished
White Bean, chicken sausage, and rainbow chard Soup
Serves 6-8
Ingredients:
2 tsp olive oil
1 yellow onion, diced
3 garlic cloves
1 1/2 cups peeled carrots, cut into rounds
6 cups chicken broth
1 cup water
1/2 cup white wine (can substitute with broth)
1/2 tsp each dried thyme, basil, and rosemary
1 cup whole wheat Israeli cous cous (or barley, farro, or other small pasta/grain of choice) (I think this is totally optional, btw, but if you skip the grains, I'd add an extra can of whole beans)
1 lb. ground chicken sausage, browned/crumbled (all natural, no nitrates; I prefer the house-made varieties from Whole Foods)
2 cans cannelini beans, divided
~ 4 cups swiss/rainbow chard (add more if desired- you can really never have enough)
zest and juice of 1 lemon
1/2 cup chopped Italian parsley
S&P to taste
parmesan for garnish, optional
Method:
In a large soup pot, heat the oil over medium heat. Add the onions and cook until soft. Add garlic and carrots. Saute for about 3 minutes more.
Add the broth, water, and wine to the pot. Add the herbs. Bring to a simmer. Add the pasta or grain of choice to the soup. Simmer for about 20-30 minutes. Meanwhile, cook the sausage. In a blender or food processor, puree 1 can of beans. Set aside.
Add the cooked sausage crumbles, and one can of whole, drained beans. Follow with the bean puree. Add the chard, and lemon juice and zest, and parsley. Taste for salt and pepper, season as desired. If soup is too thick, dilute with additional broth.
Serve with a sprinkle of parmesan, and a hungry belly.
XO
1/2 tsp each dried thyme, basil, and rosemary
1 cup whole wheat Israeli cous cous (or barley, farro, or other small pasta/grain of choice) (I think this is totally optional, btw, but if you skip the grains, I'd add an extra can of whole beans)
1 lb. ground chicken sausage, browned/crumbled (all natural, no nitrates; I prefer the house-made varieties from Whole Foods)
2 cans cannelini beans, divided
~ 4 cups swiss/rainbow chard (add more if desired- you can really never have enough)
zest and juice of 1 lemon
1/2 cup chopped Italian parsley
S&P to taste
parmesan for garnish, optional
Method:
In a large soup pot, heat the oil over medium heat. Add the onions and cook until soft. Add garlic and carrots. Saute for about 3 minutes more.
Add the broth, water, and wine to the pot. Add the herbs. Bring to a simmer. Add the pasta or grain of choice to the soup. Simmer for about 20-30 minutes. Meanwhile, cook the sausage. In a blender or food processor, puree 1 can of beans. Set aside.
Add the cooked sausage crumbles, and one can of whole, drained beans. Follow with the bean puree. Add the chard, and lemon juice and zest, and parsley. Taste for salt and pepper, season as desired. If soup is too thick, dilute with additional broth.
Serve with a sprinkle of parmesan, and a hungry belly.
XO
mary@mail.postmanllc.net
ReplyDelete