Autumn Veggie and Sausage Soup

4 Oct

We’re a month or so into the school year and the whole lunch thing is dragging me down.

Not the kids’ lunches. We’re set there. It’s my lunch that’s the issue. I am sandwiched and salad-ed out, completely over frozen entrees, and too busy (and cheap) to run out to eat every day or cook myself something new at 11 each morning.

Yesterday was rainy and cold and generally disgusting around here (again! paging Noah…), and it felt like a great day to break out the soup pot for a simple recipe that would last all week.

I started thinking I’d make a bean and sausage soup recipe I found online, but reviews of it said it needed more ingredients and was pretty blah as written. I went to the grocery store and started picking out things that looked good, and before I knew it, the original recipe was right out the window and a new one was born, filled with fresh, seasonal ingredients. Which is really the ideal way to cook and eat, saving yourself from older produce that’s been hauled cross-country, maximizing flavor, and keeping a little cash in your pocket.

This calls for a parmesan rind. I always keep a hunk of fresh parmesan in the house for grating over pasta and veggies. It seems expensive, I know, but you only use a little bit at a time and it’ll last almost forever wrapped tightly in plastic and stored in the fridge. For this recipe, you cut off the (inedible) rind and toss it into the pot, and then fish it out at the end. It adds a wonderful, subtle nutty flavor to the soup and is well worth the step. If you don’t have one, no worries. Go ahead without it.

I used smoked turkey sausage in this because that’s what I like. You can use whatever you enjoy, or substitute ham or bacon for a similar smoky flavor in the soup. Non-meat eaters can add extra beans to beef up the soup and toss in a little liquid smoke (a LITTLE–that stuff is potent) or smoked chipotle Tabasco for a similar effect.

This was warm and creamy (from the beans–neat trick, eh?) and smoky and comforting, and perfectly perfect for yet another cold, rainy day. I’m looking forward to my second bowl today and would love to hear what you think if you try it. You need:

Olive oil

4 cups fat-free, low-sodium chicken broth

1/2 a sweet onion, diced

2 cloves garlic, minced

1/2 a butternut squash, peeled and diced (about a cup and a half of diced squash)

7 oz smoked sausage (I used turkey; mine comes in 14 oz packages, so I used half and froze the other half for another time), chopped into bites

1 15-oz can cannellini beans, drained and rinsed well

1 zucchini, diced

The rind of a hunk of Parmesan cheese (I always have a hunk around. Add a little salt if you don’t have this)

A dried bay leaf

About 2 cups of chopped fresh kale (use spinach if you can’t find kale)

Salt

Pepper

About 1/2 tsp Italian seasoning

Half a lemon

Heat your soup pot over medium heat. Coat the bottom of the pot with olive oil. Saute the onion and sausage until the sausage just starts to brown a bit. Stir in the garlic and keep it moving for about a minute.

Pour in the chicken broth and add all of the rest of the ingredients except the kale and lemon. Stir, cover, bring to a boil, and simmer for about 15 minutes or until the butternut squash softens, stirring every so often.

Stir in the kale, cook 10 more minutes, and fish out the Parmesan rind and the bay leaf. Squeeze the lemon over the pot, stir in the juice, and enjoy. Makes about four servings.

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One Response to “Autumn Veggie and Sausage Soup”

  1. Aviva Goldfarb October 4, 2011 at 11:16 am #

    Looks absolutely delicious and so perfect for this chilly weather, Kim.

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