Tuesday, January 06, 2015

Soup!

We had our pals over on Sat for a nice lunch. I wanted soup with white beans, chard and sausage. So, I googled: Soup with White Beans, Chard and Sausage.

And here's the soup I made:

Swiss Chard, White Bean and Sausage Soup
Original recipe here: The Garden of Eating

Ingredients
·         1 large bunch Swiss or rainbow chard, washed, dried with the ribs removed, chopped and set aside
·         1 large or 2 medium onions, diced (I JUST USED HALF OF A LARGE ONION)
·         3-4 large cloves of garlic, minced or pressed
·         3-4 carrots, sliced
·         2 cans of cannellini beans, rinsed and drained
·         Half a bunch of fresh basil, rinsed, dried and chopped
·         Handful of fresh oregano, rinsed, dried and chopped (I DIDN'T HAVE ANY SO USED A LITTLE BIT OF DRIED OREGANO)
·         1 lb organic pork sausage, uncased (try to buy from a farmer near you) (I JUST BOUGHT JOHNSONVILLE SAUSAGE FROM RALPH'S. I BOUGHT SPICY AND MILD AND USED HALF OF EACH.)
·         1 quart of pureed or chopped tomatoes
·         1 quart of vegetable stock  (I USED CHICKEN STOCK)
·         However many Parmesan or Romano rinds you can rustle up (I ONLY HAD ONE)
·         A few tsps chopped fresh parsley for garnish (optional)  (I DIDN'T HAVE THIS. BESIDES, BABE HATES FRESH PARSLEY)
       Freshly grated Parmesan cheese for garnish (optional) (CHEESE IS NEVER OPTIONAL)
·         2 Tbsps olive oil
·         Sea salt and freshly ground black pepper, to taste

Directions
1. Heat the olive oil over medium heat in a large soup pot. Add the onions and saute for 3-4 minutes until they begin to become transparent then add the garlic and cook another 2-3 minutes until the garlic becomes fragrant.
2. Add the chard ribs and carrots and saute for another 3-4 minutes. Clear some space in the middle of all those vegetables and toss the sausage in. Cook, stirring frequently and kind of chopping it up with the spoon or spatula to cut the meat up into manageable chunks. Saute until the meat is browned.
3. Add the tomato and vegetable stock along with the Parmesan rinds and half of the basil and oregano and bring to a boil, then turn the heat down to low and simmer for 20 minutes. Add the chard leaves, the beans and the rest of the herbs, stir, then add salt and pepper, taste it and adjust as needed. Cook for another 10-15 minutes then serve, topped with a sprinkling of fresh parsley and a lot of fresh, grated Parmesan.


2 comments:

Vincent said...
This comment has been removed by the author.
Vincent said...

Soooo good!