“For the past three weeks we have shared soup recipes that are very near and dear to us and have taken years for us to perfect. They are recipes that have been so loved that we make over and over again throughout the years. We may change up an ingredient here or add a touch more seasoning there, but nevertheless we still make them. This week we present a recipe that needed very little reworking: our sausage and white bean soup.
As with the majority of our recipes it came from an unassuming and humble source. When we head down to the gulf coast and visit Andi’s parents, there are some mandatory culinary experiences in which we must partake. Pirate’s Cove roast beef po-boys being one, homestyle meatloaf being another, and a spicy sausage and kale soup which Andi’s mom swears is better than the Italian restaurant from which she ‘borrowed’ the recipe being the third.
We always wanted to take this soup and make it our own while staying true to what we always enjoy about the south. Leeks, red bliss potatoes, and cannellini beans were added to enhance the flavor profile and kale was swapped for an arugula and spinach mix. For consistency of our mission statement to share healthy and quick food that everyone can make, we made the move to cannellini beans.
We initially made this recipe with dried beans and it took forever to cook; it was totally impractical for anyone with a life or time restraints so we swapped dry beans with canned and never looked back. People who have never played with leeks in their kitchen need to know that leeks are inherently dirty, so to cut and wash them in cold water to remove all the dirt that may be stuck inside the different layers is essential.
This soup will be enough for four people as a dinner.
Something as ubiquitous in a kitchen as utensils can often be overlooked for something flashier and more motorized. However, when you own a quality set of kitchen gadgets you can forgo the power tools and get a more in touch with your dinner. Our All Clad ladle and perforated spoon make making and portioning our soups and stocks effortless.” – Joe
Ingredients
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1 pound mild Italian sausage
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1 yellow onion – small diced
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3 clove garlic – minced
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2 medium sized leeks – cut in half, sliced, washed, dried
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3 medium sized red bliss potato – small diced
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2 medium sized carrot – small diced
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1.5 quart chicken stock
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1 12 ounce can cannellini bean – drained
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2 cups arugula and spinach mix
- French bread (optional)
Directions
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Place a four quart stock pot on medium high heat and add a tablespoon of organic olive oil and the sausage and cook until golden brown, or for about four minutes.
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Once browned, remove the sausage from the pot and place on a paper towel lined plate. Reduce the heat to medium and add the onions, garlic, leeks, and carrots to the pot and cook until translucent, or for about five minutes. Season with salt and pepper.
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Add the potatoes and chicken stock to the pot and bring to a simmer. Continue to simmer for another ten minutes or until the potatoes are tender.
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Add the sausage, cannellini beans, and arugula mix to the pot and simmer.
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Ladle the soup into a bowl and serve with a slice of French bread (optional).