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Since most of the country will be experiencing the polar vortex this weekend, here is a soup to warm you up.
Sausage, Bean and Spinach Soup!
More like a meal in a bowl. I hope you give it a try.
It is filled with sausage, red kidney beans, canellini beans, tomatoes, spinach and an extra touch of mini cheese filled ravioli.
(The ravioli can be found at Trader Joe’s).
- 2- 3 tablespoons extra-virgin olive oil
- 4 links of sausage (hot or sweet- your choice), casings removed
- 2 small onions, diced (I used one yellow and one red)
- kosher salt and freshly ground black pepper
- 5 garlic cloves, minced
- 2 quarts low sodium chicken stock
- two (14.5-ounce) cans cannellini beans, drained and rinsed (I removed the beans and some liquid from half a can and mashed them to add some thickness to the soup- totally optional)
- 1 can (14.5 ounce) dark kidney beans, drained and rinsed
- 3 cups baby spinach, chopped and washed (10 oz frozen thawed and drained spinach can be substituted)
- 1-pint grape tomatoes cut in half
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 Parmesan cheese rind (optional) * I think this makes a big difference
- ½ cup heavy cream
- 1 cup grated cheese or more
- ¼ cup red wine
- 2 tbsp. tomato paste
- ¼ tsp red pepper flakes
- 1 tbsp. butter (makes it velvety)
- mini cheese filled ravioli or any small pasta can be substituted – orzo, or mini farfalle – any quantity you choose.
- In a large soup pot, heat the olive oil over medium; add the sausage and cook until lightly browned and crispy, about 7 to 8 minutes, stirring frequently. Remove with a slotted spoon and set aside.
- Add the onions to the hot oil, season with some salt and pepper and cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more.
- Add the red pepper flakes and tomato paste and cook for 1-minute coating the onions with the tomato paste.
- Add 1/4 cup of red wine to the pan, scraping up any browned bits from the sausage. Add the remaining stock, beans, spinach, bay leaves, grape tomatoes, rosemary, thyme and Parmesan rind, if using. Bring to a boil, cover, lower the heat and simmer for 30 minutes.
- Fish out the bay leaves, herb stems and Parmesan rind; add in the cooked sausage, heavy cream, butter and grated cheese, and cook until soup starts to thicken slightly, about 5 minutes more.
- Taste for seasoning.
- I separately cook mini pasta and add it to the soup before serving.
I serve this with a slice of crusty bread and a little bit of Dubliner cheese melted on top.
(Dubliner cheese is imported by Kerrygold and tastes like a nutty cheddar cheese).
Stay warm and stay safe.
Until my next post, make every day a celebration!
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