Isn't it crazy how as soon as September hits, it begins to feel like fall. The air smells different, and the nights feel cooler. Every year I'm surprised how quickly it happens, and as soon as it does I start craving soup. This soup is healthy, hearty and delicious...according to my husband, it's the best soup I've ever made! Perfect for that crisp fall day soup craving.
What you'll need
2 tbsp Extra-virgin olive oil
1 Onion, sliced
2 Garlic cloves, minced
1 Russet potato, peeled and cubed
1 Bay leaf
1/2 tsp Paprika
2 cups Chicken broth
6 cups Kale leaves, chopped (I didn't have kale, so I used red swiss chard, and it was delicious!)
1 can (19 oz/540 mL) White kidney beans, drained and rinsed
Salt and Pepper
250 g Summer sausage, cubed
How to
1. In large Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, until softened, 4-5 minutes.
2. Add potato, bay leaf and paprika; cook, stirring, for 1 minute.
3. Pour in chicken broth and 2 cups water; bring to a boil. Reduce heat, cover and simmer until potato is tender-firm, about 10 minutes.
4. Add kale (or swiss chard if using) and beans; simmer until kale is tender, 5-7 minutes. Discard bay leaf. Salt and pepper to taste.
5. Meanwhile, in skillet, heat remaining oil over medium-high heat; fry sausage until browned. Sprinkle over bowlfuls of soup to serve.
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