It’s a snowy day here in Omaha. There’s a nice 5” white
blanket covering the dull brown that has been exposed for quite some time now.
Unlike most, I like a good snowstorm … today it means homemade soup, wearing
warm comfy layers and having the fireplace blazing while I type this. Kind of idyllic – if you don’t have to go out and drive
in it! ;)
Dear husband helped me chop and dice all of the goodness last night ... we like to make meals in advance sometimes and it means fun times shared together in the kitchen ... and its the perfect soup for a day like this!
Here is the approximate recipe for my Chicken Sausage, Apple,
Bean and Kale Soup!
Medium sized onion – diced
8 0z Crimini mushrooms – diced
3-4 sage leaves (mine were dried from the garden) you cna use powdered sage too
Fresh cracked black pepper
1 cup freshly grated Parmesan cheese + extra to top soup
2 cans cannellini beans- drained rinsed
1 bunch of Italian black Kale – chopped
In Le Crueset dutch oven, brown apple sausage and remove setting aside
and slicing when cool. Meanwhile, add 2
Tbsp olive oil, dash of sea salt, pepper, garlic and sauté onions until soft.
Add sage, apples and mushrooms until they too soften.
Pour in white wine and stir loosening any caramelized bits.
Add stock, water and sliced sausage. Bring to a boil and add cheese, then beans
and kale … adjust seasoning as needed. Let simmer on stove for 30 or so minutes.
Be careful not to add too much salt as the sausage is a little salty itself and
the longer the dish cooks, the saltier it can taste.
When serving soup, top with grated Parmesan and serve with a
toasted baguette … and a great glass of Italian Pinot Grigio pairs well … just