Cold Weather and Soup

By: admin

October 3, 2014

0 Comments

There comes a point in time when I am tired of the summer weather.  I know many of you won’t agree with me but I long for sweaters and fires and cozy comfort.  That is probably one reason why I decided I needed to ignore the 75 degree weather in the beginning of October and make some soup.

I love soup.  It takes me back to those childhood days of tomato soup and grilled cheese sandwiches my mom would make me.  It was soup out of a can but it still gave you the warmth and cozy home feeling after the chill of the autumn air.

I had seen this soup recipe in our local newspaper and of course I couldn’t leave it alone…I had to put my own spin on it.  I am so glad I did because as we were sitting around the table in our shorts and flip-flops, my husband said to me that if we weren’t already married, after eating this soup he would have married me!  How is that for a testimonial on how good this was?

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This is super easy to make so even on a busy day, you can have this for your family dinner.   A salad and some crusty bread will make it a complete meal.

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Cold weather will be here soon and I will be making this again.  Heavy socks, a warm sweater and a bowl of this soup will take me back to my mom’s kitchen.  I don’t know about you, but it doesn’t get any better than that.

 

Smoked Sausage and Kale Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 4 ounces Pancetta, diced
  • 8 ounces smoked sausage (I used a pecan smoked Andouille sausage), thinly sliced crosswise
  • 3 baby leeks (white and light green part only), sliced
  • 1 (15 ounce) can navy beans, rinsed and drained
  • 3 cups reduced-sodium chicken broth
  • 1 cup dry white wine
  • 2 Tablespoons minced fresh herbs (thyme, basil, parsley, rosemary. You can add any or all)
  • Optional -Parmigiano Reggiano cheese rind ** see note
  • 1 Tablespoon olive oil
  • 6 cloves roasted garlic, chopped
  • 1 bunch kale (about 2 cups chopped), rinsed and center stem removed
  • Kosher salt and freshly ground black pepper to taste
  • 1 to 2 ounces freshly grated Parmigiano Reggiano cheese
  • **NOTE – I always keep my rinds from my Parmigiano Reggiano cheese in the freezer and add them to soups, sauces and gravies. They add a lot of flavor

Directions:

  1. Heat heavy saucepan over medium heat. Add pancetta and cook until slightly crisp, about 3 to 5 minutes.
  2. Add smoked sausage and cook until browned, about another 5 minutes.
  3. Add leeks and cook over medium heat about 3 minutes until soft.
  4. Stir in beans, chicken broth, herbs and wine. Bring to a boil and then reduce heat and simmer about 10 to 15 minutes. (if using cheese rind, add that in now)
  5. In the meantime, heat a small sauce pan over medium heat. Add 1 tablespoon olive oil, chopped roasted garlic and chopped kale. Stir to combine and heat until kale is slightly wilted
  6. Add garlic and kale to soup, stir to combine (if using cheese rind, remove at this point)
  7. Ladle soup into bowls and serve with grated Parmigiano Reggiano cheese.

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