Liesl Maggiore: Even in Southern California, this time of year is definitely still soup weather! My Colorado mom is queen of winter soups and I guess her love of making and eating them rubbed off on me. There is nothing more satisfying than the smells and warmth that come from homemade soup. And the best part is, so many are super easy to make and quite healthy - like this one! This recipe is packed with veggies and protein and my whole family loves it. I like to use a sausage that has a little smokiness to it for added depth of flavor.
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2 T. (30 mL) olive oil
1 onion - chopped
2 carrots - chopped
2 celery - chopped
2 cloves garlic - chopped
1 quart (950 mL) chicken stock
3 springs fresh thyme
1 sprig fresh rosemary
1 15 oz (420 g) can white beans - drained & rinsed
1/2 pound (230 g) pre-cooked sausages - halved lengthwise & sliced
1 bunch kale - tough stems removed & roughly chopped
Saute onion, carrots and celery in oil over medium high heat in soup pot until onions are transparent and veggies are starting to brown - 5-7 minutes. Add garlic and cook for 1 minute more.
Add chicken stock and whole herbs to pot and bring to boil. Turn down heat and simmer 10 minutes.
Add beans, sausage & kale and bring to boil again. Simmer 5 more minutes. Remove rosemary & thyme stems. Season with kosher salt and fresh ground pepper to taste and serve topped with freshly grated parmesan cheese.
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