Kitchen Soup
Published by Carolin on Tagged soup
Lets talk soup. Ok I know it is March and spring is just around the corner. But that doesn’t really matter to me. I have told you before that it doesn’t matter what time of year it is. I love soup. Yesterday I made soup mainly because I knew my husband was not going to make it home until late and I wanted something that was easy to reheat when he got home. Plus the soup that I was making is basically a meal in itself.
You know there are those soups that are basically a broth base with very little else and then there are the chunky ones. I love both but if I want something to fill up everyone it better be chunky.
You know I have said it before but a recipe for soup should be easy. Soups can be created within minutes. You don’t need to have a recipe that takes hours. Now the soup I am going to share with you is a combination of a bean soup, a vegetable soup and a sausage soup. Have I peaked your interest? Do you see why I said it is basically a meal in itself? Plus I have reconfigured this soup to the point that it is cooking on the stove within 20minutes. I let it simmer for another 20 minutes and voila a perfect bowl of soup.
Yesterday I had the biggest compliment in regards to this soup. My friend’s 8-year-old daughter came over and tried some. She loved it so much that she took some home so she could have it for lunch today. You know you are doing something right if the 8 year olds like it.
I like to call it my Kitchen Soup.
Kitchen Soup
3 Italian Sausage (I use 2 spicy and 1 mild)
Olive Oil
5-7 cloves garlic crushed
¼ tsp – ½ tsp crushed dried red pepper flakes
2 heaping handfuls of fresh spinach
2 heaping handfuls of fresh arugula
2 – 15oz cans of Navy Beans undrained
4 cups chicken broth
¼ cup unsalted butter
1- 28 oz can diced tomatoes
½ cup Parmesan cheese
Remove sausage from casing. In a large soup pot heat up olive oil over medium heat. Brown sausage until no longer pink. Add garlic and red pepper flakes. Sauté for about 2 minutes. Stir in spinach and arugula. Add beans, chicken broth and tomatoes. Bring up to a boil. Then lower the heat and simmer for about 20 minutes.
Turn the heat off and stir in butter and Parmesan cheese.
Serve with some crusty bread and a nice glass of wine.
COOKING TIP OF THE DAY
I know I have given this tip before, but I don’t think I can say it enough. Be sure to wash all your greens well. It doesn’t matter if it says pre-washed. Wash it anyways.
March 15th, 2008 at 8:18 pm
Wow Carolin! I will definitely try out the recipe on the kitchen soup. I am also trying to lose some weight aand this will help. Beans are suppoed to be good for us.