Whoa - I barely cooked all last week. Work, conferences, laziness - oh well. However, it was 45 degrees this past Sunday in Chicago and you know what that means.
Soup season is officially upon us.
I came across this Pasta e Fagioli soup in BA while scrolling through my emails and was inspired by the white beans and tuscan kale - two ingredients I don’t normally use in soups. I grabbed two cans of cannelini beans from the grocery store that afternoon and decided to incorporate it into my typical vegetable soup.
My husband and I have been trying to reduce on our red meat intake so two cans of beans were a good addition to make a heartier soup. I still used a quarter pound of mild Italian sausage to get the fat going. And also because… pork… yum.
Ingredients
1/4 lb of sausage
tuscan kale
1-2 leeks
garlic
carrots
garlic
chile
bay leaves
canned tomatoes
chicken broth
parmesan rind
canned cannelini beans
potato
dried herbs of some kind
I rarely have strict measurements on the produce that goes into the soup. Honestly, it’s based off of what I want to eat that day and how much I can fit into the pot. If are vegetarian, omit the pork. If you want more potatoes, add more. I like my soups veggie heavy (more carrots than normal) with lots of garlic. Up. To. You.
Step 1 - Sear the meat first, then soften the veggies
The first step of a good soup with meat is to sear the meat. I like larger chunks of sausage in my soup instead of little bits so I let it brown without touching it for a few minutes. Brown bits in your pot means flavor. Once the sausage is caramelized, lower the heat to medium and throw in the vegetables (leave the potato and kale). Let the carrots and leeks soften and start to take on a little color before you add the garlic and chile.
Step 2 - Add in the broth, beans, and canned tomatoes
Once the vegetables are softened, add the liquids and beans. I recommend rinsing the canned beans in a mesh strainer to get rid of the tinny taste. Throw in 2 bay leaves if you have it. You can also experiment with some dried herbs (oregano, thyme, sage, etc) - whatever you have in the fridge/pantry.
Step 3 - Cheat a little
A great soup with lots of depth usually takes longer to develop. If you’re short on time, throw in half a bouillon cube and a parmesan rind. These elements add in that salty, umami flavor that helps the soup develop a more rounded flavor. Let it simmer for 10-15 minutes.
Step 4 - Add in potatoes and kale
I typically add potatoes in last because I don’t want all of the starch thickening the soup. However, if you’re into that texture, that’s fine too. Mix the kale in and let it wilt (about another 15 minutes).
Step 5 - Add toppings
I’m a big fan of adding toppings to my soups. A dusting of parmesan. A dash of tabasco. A dollop of green schug for a spicy, tangy kick. All good things.
Hope you’ve all had a great October. I know I have because FALL IS FINALLY HERE.