I tried this great soup at one of my favorite local restaurants. I
knew immediately I had to replicate the soup. After doing some research
online and looking through many recipes, I made the soup. It turned
out exactly as expected on the first try. Not only have I had many
people ask me for the recipe, but I have made it over and over.
Ingredients;
8 oz. Great Northern white beans from the bag, not canned. You can use canned beans. If you do, then you don't have to cook them so you can skip that part. (soak the beans in water over night)
2 slices of bacon, chopped up into small pieces
1 stalk of celery, chopped
2 medium carrots, chopped
1 medium chopped potato
1-2 cups chopped Kale (depends how much you want in the soup)
Soak the bans overnight. In a separate pot, simmer the beans on medium heat until the are cooked.
In a large pot, turn on to medium/high heat. Add the bacon. Let the bacon cook until it is almost browned.
Add the onions, garlic, celery and carrots. Saute the veggies until they are starting to turn light brown (about 5-7 minutes).
Move the veggies over to one side of the pot, add the sausages, sage and thyme. Cook the sausages, turning them over and browning them until the are almost cooked. Sprinkle with salt and pepper. While they are cooking, don't be afraid to mix around the vegetables with the sausages. The onions, garlic, carrots and celery will start caramelizing (which is what you want to do. It will intensify the flavor). When the sausages are almost fully cooked, take them out of the pot and set them aside. Slice the sausages in 1 inch pieces.
Add the bay leaf, can of chopped tomatoes, and 2 cups of chicken stock and bring to a boil.
Add the sausages and add them to the pot along with the
potatoes. Simmer on medium heat for about 15 minutes.
Add 1 cup of cooked white beans.
Ingredients;
8 oz. Great Northern white beans from the bag, not canned. You can use canned beans. If you do, then you don't have to cook them so you can skip that part. (soak the beans in water over night)
2 slices of bacon, chopped up into small pieces
1 medium onion, minced
4 cloves of garlic (I love garlic - you can use less)1 stalk of celery, chopped
2 medium carrots, chopped
6 leaves of fresh chopped sage
5 sprigs of fresh thyme
4-5 hot Italian sausages
1 bay leaf
14.5 oz can of diced tomatoes
2 cups of chicken stock1 medium chopped potato
1-2 cups chopped Kale (depends how much you want in the soup)
Soak the bans overnight. In a separate pot, simmer the beans on medium heat until the are cooked.
In a large pot, turn on to medium/high heat. Add the bacon. Let the bacon cook until it is almost browned.
Add the onions, garlic, celery and carrots. Saute the veggies until they are starting to turn light brown (about 5-7 minutes).
Move the veggies over to one side of the pot, add the sausages, sage and thyme. Cook the sausages, turning them over and browning them until the are almost cooked. Sprinkle with salt and pepper. While they are cooking, don't be afraid to mix around the vegetables with the sausages. The onions, garlic, carrots and celery will start caramelizing (which is what you want to do. It will intensify the flavor). When the sausages are almost fully cooked, take them out of the pot and set them aside. Slice the sausages in 1 inch pieces.
Add the bay leaf, can of chopped tomatoes, and 2 cups of chicken stock and bring to a boil.
Take about 1 cup of the cooked beans and put about half a cup of the
beans in a wire strainer. Take a wooden spoon and press the beans
against the strainer. Swipe the outside of the strainer and add the
white part into the soup. Repeat with the other half cup of the beans.
This time, also add the smashed beans into the soup. This will make
the soup thicker, so if you already think its thick enough, you don't
need to add the beans.
Once you are done smashing beans and simmering the soup,
add the kale.
Simmer about 2-3 more minutes. Not too much longer, or the beans will be overcooked.
Add any additional salt/pepper to taste.
Cut some french bread and toast it if you like, sprinkle some grated Parmesan Romano cheese and serve....Thyme 2 taste!
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