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...
Sausage, Beans and Broccoli Rabe Soup
adapted from Cooking 'Round the Clock, by Rachael Ray
2 tablespoons EVOO
1 pound bulk Italian sweet sausage (I always buy spicy-just my preference)
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
1 comment:
YUM! Miss you mucho. I did my duty with the black-eyed peas. Let's see if they work better this year than they did last! Ha!
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