Post by Loupy on Oct 31, 2013 15:55:35 GMT -7
Smoked Sausage & White Bean Soup
Based on a recipe from Tidymom.com
An easy, hearty, soul warming soup your whole family will love.
If you want it more stew like, use less broth. Use more broth for a more soup like texture.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4-6 servings
Ingredients
2 tablespoons olive oil
13 oz smoked sausage, sliced into medallions
1 cup carrot, sliced or diced
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
2 sprigs of fresh thyme
2 (15.8 ounce) cans Great Northern or cannellini beans drained
2-3 cups chicken stock
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
pinch of Smoked paprika
1/2 cup shredded Parmesan or Asiago cheese (optional)
Instructions
In a 4 quart saucepan, heat 1 tablespoon oil over medium-high heat.
Add the sausage medallions and cook until browned turning occasionally.
Cooked sausage through, about 15 minutes.
Transfer sausage to a plate.
Put remaining oil in same pan and heat.
Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stirring often.
Return sausage and any juices to pan.
Add beans and broth and cook on medium-low heat for about 8-10 minutes.
Crush a few beans with the back of a spoon to thicken sauce.
Season with salt and smoked paprika.
Cover and simmer 30 minutes over low heat.
Add spinach and cook just until wilted, about 2 minutes.
Serve topped with cheese, if desired.
Based on a recipe from Tidymom.com
An easy, hearty, soul warming soup your whole family will love.
If you want it more stew like, use less broth. Use more broth for a more soup like texture.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4-6 servings
Ingredients
2 tablespoons olive oil
13 oz smoked sausage, sliced into medallions
1 cup carrot, sliced or diced
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
2 sprigs of fresh thyme
2 (15.8 ounce) cans Great Northern or cannellini beans drained
2-3 cups chicken stock
2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
pinch of Smoked paprika
1/2 cup shredded Parmesan or Asiago cheese (optional)
Instructions
In a 4 quart saucepan, heat 1 tablespoon oil over medium-high heat.
Add the sausage medallions and cook until browned turning occasionally.
Cooked sausage through, about 15 minutes.
Transfer sausage to a plate.
Put remaining oil in same pan and heat.
Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stirring often.
Return sausage and any juices to pan.
Add beans and broth and cook on medium-low heat for about 8-10 minutes.
Crush a few beans with the back of a spoon to thicken sauce.
Season with salt and smoked paprika.
Cover and simmer 30 minutes over low heat.
Add spinach and cook just until wilted, about 2 minutes.
Serve topped with cheese, if desired.
