Food Friday: White Bean & Sausage Soup
September 5, 2008
One of my favorite things about fall is the thought of a big pot of soup simmering away on the stove and a warm blanked to snuggle under. I know we are only a week past Labor Day, but the forecast for this weekend (at least in the Northeast) is rain and gusting wind and I am already craving a big bowl of soup. This recipe is ridiculously easy and you can sub in and out a ton of different vegetable for a million variations.
1 package Leek Soup and recipe mix (Knorr is suggested, any will do)
1 lb reduced fat kielbasa or Italian sausage
2 cans (16 oz each) white kidney beans (cannellini) rinsed
6 oz Swill chard coarsely chopped (if you don’t like or have chard you can use kale, spinach, or any green)
Grated Parmesen cheese
Mix soup mix with 6 cups of water. Add kielbasa and beans. Simmer on med-low until kielbasa is heated through.
Remove kielbasa with tongs to cutting board; cut into diagonal slices.
Stir kielbasa and chard into the pot. Simmer until chard is wilted (apx 10 min). Serve on its own or with warm crusty bread.
NOTE: this can also be made very easily in a crock pot. Cook kielbasa, broth and beans on low for 7-9 hours before removing meat to be cut, follow the remainder of the recipe.