Friday, November 2, 2012
Creamy White Bean, Italian Sausage and Vegetable Soup
Just a tiny amount of red pepper flakes goes a long way in a soup, so add it with caution. My kids preferred their soup without the red pepper. However, I liked mine best with the small kick that it provided.
Creamy Vegetable Soup with White Beans and Italian Sausage
Yield: 8-10 servings
1/2 lb Italian sausage
1 medium yellow onion, chopped
8 carrots, sliced thin
1 bunch of celery, sliced thin
1 large or 2 small leeks, rinsed well and sliced very thin
2 cans white or great northern beans or 3 cups cooked white beans
8 cups chicken stock
1 tablespoon Better Than Bouillion Chicken Base (adjust to taste, dependent on the stock you use)
Optional: 1/4 - 3/4 teaspoon red pepper flakes
freshly cracked black pepper, to taste
1 teaspoon kosher salt
1 bay leaf
2 cups half and half
In the bottom of a large soup pot, cook and crumble the sausage over medium heat. Add the onions and saute until tender. Add the carrots, celery, leeks, beans, chicken stock, chicken base, salt, pepper flakes and bay leaf. Bring to a boil and then reduce to simmer, about 20 minutes, until the vegetables are tender.
When the vegetables are tender, taste the broth and adjust seasonings as desired. Remove from the heat and stir in the half and half. Enjoy!
ONE YEAR AGO TODAY: Penne with Bacon Marinara Sauce