Yes, I know it's bit strange. Beginning the new year with a post about soup must seem quite uninspired, especially considering the December drought that my blog has suffered. I seem to recall a post in which I declared that I would write with more frequency...clearly I have issues with personal responsibility.
Now, I know that a post singing the praises of a humble bowl of soup is not exactly a triumphant return to regular blogging, but it's something. A first post, on the first day of the new year. I have high hopes...
1 medium onion, chopped
1 carrot, chopped (It makes me feel virtuous to toss in two or three instead of just one)
1 starchy Idaho potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
1 can (15 ounces) white beans (cannellini or white kidney), drained
Salt and freshly ground black pepper, to taste
1 bunch broccoli rabe, chopped (3 cups)
2 quarts chicken broth
Grated Parmigiano Reggiano for serving
1. Heat a medium pot or a deep skillet over medium-high heat. Add EVOO and sausage and brown, crumbling with a spatula.
2. Add onions, carrots, potatoes, garlic, bay leaf, and beans. Season with salt and pepper. Cook to begin to soften the vegetables, 5 minutes. Add broccoli rabe and cook until just wilted.
3. Add chicken broth and cover pot. Raise heat and bring stoup to a boil. Reduce heat to simmer and cook 15 minutes.
4. Remove bay leaf, adjust seasonings, and serve soup with grated cheese for topping