Once temperatures begin dipping or simultaneously blend between overcast skies with rain I’m always content to stir up a nice pot of soup for mealtime.
Of course, around my house we eat all sorts of homemade soup year round. Given my weekly preparation of stock, most any soup choice then provides a nourishing, tasty and economical option. Like his mother, my grandson, the J-Dude really loves soup and between them both they may likely even prefer any variety of fresh soups at least a few times a week, possibly more.
Dried bean soups take a little planning though since its best to soak the beans in a pot of water overnight. On the other hand, if you’ve a couple of cans of beans in your larder then by all means why not make the best of what you already have?
This week the spicy reddish colored Italian sausage appeared so ‘just made’ appetizing in the grocers case and the savoy cabbage head looked so fresh and bright in its hued shades of green, well, not to wax poetic or anything, but the combination was like the quintessential example on choosing and preparing what’s best from the market.
Here I am talking about soups a mere week away from Thanksgiving when most everyone else has sides and desserts in the forefront of their minds, maybe you do too. Still, before then this leaves some dinner spots needing meals even if there is some take-out or otherwise in the preparation rush. But when you are eating in, once you’ve got some cooked white beans, this hearty Spicy Sausage and White Bean Soup, Savoy Cabbage is a real breeze to put together, even short days just before that special Thanksgiving holiday meal piled high with sides and desserts.
- one pound dried Northern white beans, sifted through for debris, soaked in a pot covered with water overnight, drained, cooked, covered in water with one bay leaf and one halved onion around thirty-five minutes or longer until tender
- 2 tablespoons olive oil
- 1 medium sized onion, chopped
- 1 large or 2 small carrots, peeled, chopped
- 2 cloves garlic
- 6 hot Italian sausages, sharp tip of knife run down the length to open and remove casing, cut into small bite sized pieces
- 2 quarts chicken stock plus more as needed
- 8 large sized Savoy cabbage leaves, cut in half then thinly sliced lengthwise
- coarse kosher salt
- cracked black pepper
- fresh Parmesan cheese for topping
- Pour olive oil into a soup pot on very low heat, tumble in onions and carrots, stir, cook around eight minutes until softened.
- Add in garlic, cook another two minutes.
- Scrape in the Italian sausage pieces, increase heat to medium low breaking up sausage now and again until no longer pink and cooked through.
- Spoon in the cooked white beans, stir throughout.
- Pour in the chicken stock and increase heat to medium high, cook until boiling, reduce heat to very low.
- Stir in the cabbage simmering around fifteen to twenty minutes or longer until cabbage is tender. Sprinkle in the salt and pepper, stir, check seasoning, adjust to taste.
- Ladle hot soup into bowls and top with Parmesan cheese.
Beans will soak up liquid so if serving soup at a later time pour in a cup or two additional chicken stock to thin out then again, check and adjust seasoning to taste. Soup may be frozen in tight lidded plastic quart or pint containers.