As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers evening. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is a spin off of a popular white bean and kale recipe. I’ve added an Italian spin to mine, by using Italian spice mix and Italian Sausage (for the meat lovers version) resulting in an Italian White Bean and Sausage Stew.
6 This is a flavorful vegan soup with a quick and easy meat adding option. White bean and kale soups are very popular these days. They’re flavorful and easy to personalize. They range from vegan options to meat lovers options. Some contain chicken, pork kielbasa, turkey kielbasa, and for mine, Italian Sausage. I like to use Italian Seasonings along with the Italian sausage to create my own spin on this current favorite.
On thing I love about making soups is that they are a great way to use up vegetables in your fridge. Based off of what you have, with some broth, spices and creativity, you can whip up any number of soups or stews. It just takes a basic understanding of soups and a little imagination.
Soups and stews, basically all start the same. You want to sauté your firmer vegetables slowly, in order to bring out their flavors. For this stew, just like most, you’ll want to start by sautéing your onions, carrots, and celery. Slow simmer them for this particular dish. It will bring out the sweetness to all of the vegetables so you soup will have a sweet flavor.
As your veggies begin to soften and your onions become translucent, add your salt, pepper and spices. Allow them to bloom and sweeten the veggies for just a few minutes before adding your liquids. Bring your canned diced tomatoes and vegetable broth to a boil.
Stir in your kale and allow the soup to simmer for 15 minutes. This will allow the kale to absorb the sweetness of the broth. At this point, taste test your broth. Does it have the flavor you desire? If not, try adding more salt or Italian seasoning to bring the flavors you are looking for. Once you have reached the flavor profile you want, add the cannellini beans (Italian Sausage – optional) and allow your stew to reheat thoroughly.
This is the point at which I’ll split the stew. I’ll set a third aside for my vegetarian daughter and add the broiled Italian Sausage to the remaining stew. Allow the stew to simmer for a few more minutes with the sausage in order for the flavors to meld.
Italian White Bean and Sausage Stew is one of the soups and stews that came from a popular idea. With a little imagination and creativity, I was able to personalize it with my own favorite flavors. I have to admit, this kids loved it and it’s now a new family favorite.
Italian White Bean and Sausage StewCourse: Dinner, LunchCuisine: Soups and StewsDifficulty: Easy to Moderate
This is a flavorful vegan soup with a quick and easy meat adding option. White bean and kale soups are very popular these days. They’re flavorful and easy to personalize. For mine, I like to use Italian Seasonings and for the meat eaters in our household, Italian Sausage.
2 Tbsp. Olive Oil
2 Yellow Onions, diced
4 Stalks Celery, diced
4 Medium Size Carrots, diced
4 cloves Garlic, minced
1 1/2 Tbsp. Italian Spice Mix
3 – 14.5 oz. Cans Vegetable Broth
1 – 14.5 oz. Can Diced Tomatoes, undrained
6 Cups Kale, washed, stemmed, and chopped.
3 -15 oz. Cans Cannellini Beans (3 cups rehydrated)
1 lb. Italian Sausage Links, broiled and sliced.
Shredded Parmesan Cheese for topping
- Start by dicing your onions, carrots and celery. Heat in a Dutch oven over medium heat. Simmering the vegetables slowly will bring out the sweetness. Just as the onion become translucent, add a pinch of salt to accentuate their flavor.
- Stir in the minced garlic and Italian seasoning mix. Allow to simmer for 1 – 2 minutes until the spices have bloomed and are fragrant.
- Add in your liquids, stewed tomatoes and vegetable broth. Bring the broth to a hard boil.
- Stir in the chopped kale and bring the stew back up to a boil. Reduce the heat and allow to simmer for 15 minutes as the kale cooks.
- I prefer to add beans toward the end of my soups. This helps to keep them firm and prevents them from over cooking.
- Once your stew has completed cooking, you can split the stew in town portions, adding the broiled and sliced Italian Sausage in on batch.
- Serve hot with garlic parmesan crostini’s and a sprinkling of parmesan.