Veggie, Sausage and White Bean Soup

There is little in life that can bring instant comfort. 

Hugs from Mom, a tiny hand in yours, a call from a friend far away. 

And soup. 

I know, what a cliché. 

But I swear there is something about that big bowl in front of you, steam pillowing up, ingredients all perfectly married and savory, that makes you just relax and feel good. 

This soup is a house soup. You make it how your family likes it. Omit, add, switch anything up and you really cannot go wrong. 

This recipe makes A LOT. I did that on purpose so you can freeze half, send to a friend who needs it, eat every day forever, or invite your neighbors over. 

Cozy up. 

Veggie, Sausage, and White Bean Soup

Imperfect Polish 2017

Serves 10

1 1/2 cups ditalini pasta or other small shape (can be omitted if    grain free)

olive oil

2 lbs sausage, casings removed (My kids like sweet Italian, but use any variety you like)

2 large carrots, diced

4 celery ribs, diced

1 large or two small onions, diced

4 cloves of garlic, minced

1 cup dry white wine

15 oz canned cannellini beans or any you like, drained and rinsed

28 oz can crushed tomatoes

1 tablespoon tomato paste

8 cups chicken stock

2 teaspoons dried oregano

optional: 1/2 teaspoon crushed red pepper

optional if you have it: Parmesan rind (some stores sell them or just cut off the one you have)

to serve: kale (optional), grated parmesan

Cook pasta according to the box instructions subtracting two minutes from the cooking time. Drain, rinse with cool water and set aside. 

Meanwhile, place a large pot medium high heat. Add two glugs of olive oil, then the sausage. Brown and cook the sausage until cooked through, breaking up into small pieces as you go. When done, turn off heat, remove sausage from pot and place in a bowl. 

Turn heat back up to medium under pot and add in carrots, celery, and onion. Sauté until onions start turning translucent and carrots jut begin to soften, about 5 minutes. Stir in garlic and cook for 30 seconds. Add wine and scrap the bottom of the pot to get all those good bits. Simmer until wine is reduced by about half, about 3-5 minutes. 

Add in beans, tomatoes, tomato paste, stock, oregano, crushed red pepper/parmesan rind if you are using either of them. Season with 2 teaspoons of salt and 1 teaspoon of pepper. Stir to combine well, turn up heat to high and bring to boil. Then lower heat to low and simmer covered for 30 minutes. 

Turn off heat and skim some of the oil/fat from the top of the soup if you want to lighten it up a bit. Stir in the pasta if using. 

Then taste soup for seasoning and add salt and pepper if needed. 

To serve, ladle in bowls and place a few leaves of greens in each bowl to wilt, then pile on the grate parmesan. 

Enjoy! 

xo

Erin 

Tomato Soup That is Actually A Meal

Much to not one person's surprise, all I want to make for dinner is soup. The temperature is below 60 officially, so that is where I am at. 

But with very hungry roommates, the soup I make has to be hearty. 

And on the flip side, it would be nice if it was also healthful. Tomato soup seems to be an easy way to get a vegetable (or is it a fruit?) in my kids. And the secret to actually filling up their tummy's is that this soup also has beans in it that get pureed with the vegetables. It gives it body and thickness that is so comforting. 

Then to give it a bit of richness you add a dollop of savory whip cream (which you could leave out to keep it vegan or dairy free or lighter) that takes it from just soup to something that feels elevated and elegant. Lemon and rosemary also give it a bit of freshness that I love. 

I have made this soup so many times and every time I wish I made more to keep in the fridge, so double it for more leftovers. 

Hearty Tomato Soup with Lemon & Rosemary
Giada's Kitchen 2008
6 to 8 servings

2 Tablespoons unsalted butter
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 (15 oz) can cannellini (white) beans, drained ad rinsed
1 (28 oz) can crushed tomatoes 
3 cups chicken stock (vegetable would work too)
1 bay leaf
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup heavy cream
zest of 1 lemon

In a large soup pot, melt the butter over medium high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, stock, bay leaf, 1 teaspoon of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered. 

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. (note: do this one ladle at a time. Trust me, there will be soup all over your kitchen otherwise. I use an immersion blender, which is even easier) Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper. 

In a medium bowl, whip the cream to soft peaks (with a hand mixer). Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately. 

* Make Ahead: I made this soup the day before and made the cream right before dinner and it was perfect. 

 xo
Erin 

Current Favorites

How is Fall going, friends? Sinking into spiced everything and a possible scarf well? We have been on a bit of a whirlwind which has not let me enjoy the season as much I would like, but I plan on making the best of it while it lasts. An extra afternoon coffee spiked with cinnamon and getting cozy with the kids before bed are helping me remember it is Fall. Here are some other things that are helping make my days brighter...

1. Love these Sorel boots I just got. They also come in blue, coral, and brown and gray. 

2. I use quite a few of the Glossier products, but this new cover up they make is by far my favorite right now. Melts into your skin, perfect for under eyes and hides redness around the nose. 

3. I have become an almond milk snob and I am not even lactose intolerant. I just LOVE this toasted coconut almond milk so much in my dirty chai in the morning. I wake up early to make it instead of going to Starbucks. 

4. My kids have had these magnetic drawing lap pads for years, but all the sudden they are the shining stars of the toy collection. Keeps them busy! 

5. If you have not discovered the Wet Brush yet for yourself and any possible little heads in your house, get one. A light touch gets even the nastiest tangles out.

6. I have not been buying too many new skin products lately since my revelation, but I have been insistently using this Honest Beauty Magic Balm. Obviously it is great on lips, but it is also great on cuticles, eye lids (for a bit of shine), and any dry patches. Plus, it is pretty. 

7. Almost done reading this tear jerker. Can't wait to see the movie. 

8. In the mood to make this smokey, healthy but hearty, Turkey Sausage and Lentil Soup this week. 

9. Every Fall I end up going back for another pair of these flats. The perfect shape and it comes in such great colors. 

xo

Erin 

Turkey Sausage & White Bean Soup

The kids are kind of getting into soup, which makes me extremely happy since I would eat it every night if possible. The concept of everything mixed together is still a little questionable to them, so I have to admit that sometimes I am fishing out just the stuff they like from some of my favorite soups. Of course I swore I would never do that, but here I am. 

This soup required minimum "sorting" so I call it a winner. And because it is so full of flavor, they missed the fact that they (god forbid) ate an onion piece or two. This soup is easy, a crowd pleaser, and generally healthful. It is best served with a giant heap of Parmesan sprinkled on top (still healthy in my book. ha) and a few dashes of hot sauce if you are into heat. We ate it for dinner one night and I consumed the rest at lunch. Yes, a hot lunch! crazy. 

Turkey Sausage & White Bean Soup

Imperfect Polish 2015

serves 6-8 

olive oil

26oz smoked turkey sausage, like kielbasa, cut lengthwise, then chopped

2 leeks, cleaned and chopped (if leeks freak you out, just use an onion)

3 carrots, chopped

3 celery stalks, chopped

2 cloves of garlic, minced

1 cup of white wine

2 - 15oz cans of white beans, like cannellini 

15 oz diced tomatoes

1 1/2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of chopped fresh rosemary

6 cups chicken stock

1 cup chopped kale (about one small bunch)

juice of half a lemon

Grated Parmesan cheese for serving 

In a large pot, heat about two tablespoons of olive oil at medium heat. When the oil is hot, add the sausage and brown, stirring occasionally until it is all browned a bit. Remove sausage from pot and place in a bowl. 

Add the leek, carrot, and celery to the pot. Sprinkle with just a bit of salt and sauté until starting to soften, about 10 minutes.  Add in the garlic and cook for a minute. Then pour in the wine and scrape up all that browned goodness from the pot and let cook until reduced by about half (about 5 minutes. It needs to boiling, so if that is not happening, turn up the heat a bit). 

Add in the beans, tomatoes, salt, pepper, and rosemary. Stir everything together and let cook a few minutes. Then add in the stock and and sausage, and bring to a boil. Turn heat down to low and simmer for 30 minutes. 

Turn off the heat and add in the kale and lemon juice. Stir until kale is just wilted and taste for seasoning. Serve warm with heaping spoonfuls of Parmesan cheese. 

Enjoy! 

xo

Erin 

Classic Chicken Noodle Soup

Sometimes the weather and the sniffling noses calls for something classic. This recipe is not laced with some fancy ingredient and there is no new technique. It is just how it always had been made and how it should stay. This is a from scratch soup so it takes some time, but not a lot of prep. Mostly it bubbles away. I found it on one of my favorite food sites and if it is not in your bookmarks add it. We had this last night for dinner and the leftovers for lunch. It is the perfect weekend project and it will make your house smell so yummy. She also gives instructions on how to make the broth in a slow cooker as well, such a bonus. 

My Ultimate Chicken Noodle Soup 

Smitten Kitchen 2015

10-12 servings

You can make this in 4 to 4 1/2 hours all at once or split it into two days by making the broth and then finishing off the soup on another day. This soup has a lot of noodles (I used more than the recipe and it was almost all noodles. No complaints. But if you like less noodle, just add less. 

Broth

2 medium yellow onion, unpeeled, halved or 1 large onion and 1 leek 

2 garlic cloves, peeled and smashed a little 

1 large carrot

1 large parsnip (optional)

1 celery rib

4 quarts of water

4 lbs chicken bones (leftover from a roast chicken) or  4 lbs chicken wings (that is what I did)

1 tablespoon kosher salt

1/2 teaspoon dried thyme or 2 teaspoons chopped fresh

1/8 teaspoon red pepper flakes

1 tablespoon tomato paste

1 bay leaf

To Finish

3 bone in skin on chicken breast halves (you could also use already cooked chicken and skip the step where you cook the chicken, but I have to say her way makes for super juicy chicken)

2 large carrots, peeled, diced

1 large leek, trimmed and sliced into 1/2 inch segments (if leeks freak you out, just omit)

2 celery ribs, diced

9 oz egg noodles of your choice. (I used medium for kid friendly fingers)

2 tablespoons finely chopped parsley (optional)

Make the broth: 

[on the stove] Combine all the ingredient for the broth in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gently simmer, skim any unpleasant looking foam from the top, and cover with a lid. Simmer 2 1/2 hours. 

[in a slow cooker] combine all ingredients in a large (6 qt or larger) slow cooker. Cook on Low for 10 hours or High for 5. Strain into a large pot and let rest in the fridge until needed, or, if you are finishing the soup right away, bring to a simmer on the stove. 

Cook the chicken: 

[stovetop method, skip if using already cooked chicken] Add the whole chicken breasts to simmering broth. Simmer for  20 minutes, until they are cooked through, remove and set aside, then strain broth. 

[slow cooker method] Add whole chicken breasts to simmering broth on the stove, cook 20 minutes, until cooked through, then set aside. 

Both methods, taste broth and adjust for seasoning. And skim the top of the broth to remove some of the fat that is floating at the top. Leave some though, it is delicious! 

Finish the soup: 

Add diced vegetables to the simmering broth on the stove and cook for 5 minutes, until firm tender. Add soup noodles and cook according to package instructions. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley if using and serve to some very lucky people. 

Enjoy! 

xo

Erin 

Tomato Basil Soup

It is actually cold today. Not super cold, but just enough to put a 

sweater on. I love it. Although I will mourn the summer days 

(which might not actually be over), I look forward to cozy days

 inside and football season. I make this tomato soup all the time

 when it gets cooler. It is quick, requires few ingredients, and is the

 ultimate comfort food paired with a grilled cheese. I stick it in a

 sippy cup for the kids for easy eating and less mess. 

Tomato Basil Soup

Forks & Amusement 2011

serves 6-8


3 tablespoons olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper

3 cloves of garlic, chopped

crushed red pepper to taste (optional if you like a bit of heat)

2-48oz cans diced tomatoes

2 1/2 cups chicken stock

1/2 cup half and half

5 large basil leaves, chopped



Place a large pot on the stove over medium heat. Add the oil and

once hot add the onion and carrot. Sprinkle with salt and pepper

 and sweat until onions are translucent and carrots soften, about 10

 minutes. Add the garlic and crushed red pepper, stir and cook for

 1 minute. Add in the tomatoes with their juices and the chicken 

stock. Season with salt and pepper generously and bring to a boil.

 Turn down heat and simmer for 15 minutes. Turn off heat and 

allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not,

 place small amounts of the soup in a blender and puree to desired 

consistency (I like a little chunky, but go as smooth as you like it).

 **Be careful not to overfill blender and to let the soup cool a bit. 

Otherwise you will have tomato soup all over your kitchen, trust 

me I did it** Return soup back to pot once it has all been pureed.



Warm soup up if needed, add in the half and half and 3/4 of the 

basil. Taste and adjust seasoning. Serve warm with a bit more basil

 sprinkled on top.


Enjoy!

xo

Erin

Tomato Soup & Grilled Cheese Croutons

Dunking a hot grilled cheese in comforting tomato soup is as classic as it gets. Or course Ina thought up the idea to make croutons out of the grilled cheese. This vegetarian meal is perfect for the current cold weather. The soup is flavored with saffron, which is a pricey ingredient, but so worth it. There are very few ingredients in the entire recipe, so a little splurge on the saffron won't hurt too much. I made the recipe exactly as written, except I used extra sharp cheddar instead of Gruyere. This will be on heavy rotation for the coming months. 

Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa Foolproof 2012
serves 4 to 6

For the soup: 

3 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
4 cups chicken stock
1 - 28oz can crushed tomatoes
Large pinch of saffron threads (in the spice aisle)
1/2 cup orzo
1/2 cup heavy cream

For the croutons: 

4 slices country white or sourdough bread
2 tablespoon melted butter
4 oz Gruyere cheese, grated (I used cheddar)

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a pot with water, add 2 teaspoons salt, and bring to a boil. Add the zoo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer, and cook for 10 more minutes, stirring frequently. 

Heat a panini grill.* Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices on top of the cheese, buttered sides up. 

Grill the sandwiches for about 5 minutes, until nicely browned. place on a cutting board, allow to rest for 1 minute, and cut into 1 inch cubes. 

Serve soup hot with the croutons scattered on top. 

*If you do not have a panini grill, use a frying pan and place a plate on top of the sandwich. Turn the sandwich over once toasted on one side and repeat on the other until cheese is melted and both sides are nicely browned. 

Enjoy! 
xo
Erin 

Smokey Lentil Soup with Turkey Sausage

I am pretty sure that you think all I eat is soup. But I can't help but share another recipe that is on heavy rotation. Especially after the gluttony of Thanksgiving. This Smokey Lentil Soup with Turkey Sausage is not a new recipe. I have shared before on Forks & Amusement. It deserves a re-post. There are a ton of vegetables and the lentils keep the soup hearty, but healthy. I love the smokey flavor the chipotles give this dish, which makes it so different from most lentil soups. If you want to keep it vegetarian, you can keep out the sausage. Turkey sausage works well, but I have also used fresh kielbasa and sweet Italian sausage for delicious results. 

Smokey Lentil Soup with Turkey Sausage

forks & amusement 2010

serves 8-10

1 1/2 cups lentils

2 tablespoons olive oil

2 onions, chopped

3 leeks, rinsed well, chopped, whites only

2 cloves garlic, minced

4 large turkey sausage links, casings removed

4 carrots, small dice

4 celery stalks, small dice


salt and pepper

1 tablespoon ground cumin

1 teaspoon fresh thyme, chopped

4 canned chipotle peppers, deseeded, chopped

2 1/2 tablespoons adobo sauce (what chipotles are canned 

in)

8 cups chicken stock

grated Parmesan cheese

Place lentils in a large bowl, pour in enough boiling water  

to cover them and wrap top with plastic wrap. Let sit for 15 

minutes. Repeat. Then drain.

Meanwhile, in a large pot heat up 1 tablespoon of the olive

oil over medium heat and add in the onion and leek. Saute 

until they are beginning to become translucent, then add 

the garlic. Cook for 30 seconds, then add in the sausage.

 Brown the sausage with the vegetables, breaking up the 

meat with the back of a wooden spoon. Continue to cook 

and break it up until cooked through. Remove pot from heat 

and pour meat mixture into a bowl.

Return pot to the stove over medium heat and add the 

other tablespoon of oil. Once it is hot, add the carrot and 

celery. Cook the vegetables until they are just beginning to

 soften, stirring often. Add in the salt and pepper (to taste), 

cumin, thyme, chipotle and adobo sauce. Stir well and add 

the meat mixture back in the pot. Add the lentils and 

combine well, cooking for just a couple of minutes. Add the

 stock and bring soup to a boil.

Lower heat to low and allow to simmer for 30 minutes or 

until lentils are softened and cooked through. Taste soup 

for seasoning and adjust as needed. Serve in bowls with 

grated Parmesan on top.

Spicy Sausage Soup with Potatoes & Kale

This is an example of a Pinterest success. 

How many recipes have you pinned and how many have you actually made? On top of that, how many have actually turned out good? 

After getting confirmation from my fellow culinary friend who I pinned this recipe from that this soup was delicious, I made a huge pot and dove in. 

Creamy, spicy, hearty, and cheesy, make this soup this week. You will not be disappointed. 

Tuscan Spicy Sausage Soup with Potatoes and Kale
adapted from this recipe
serves 4

4 slices bacon, diced
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock
3 cups russet potatoes, cubed
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups kale, in bite size pieces
1 cup heavy whipping cream
Parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are just tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with Parmesan cheese, when serving.

Enjoy! 

xo

Erin 

Chorizo, Kale & White Bean Soup

The best season to cook has arrived. Cold weather stews, soups, and one pot meals are all I can think about making these days. Not to mention it makes dinner so easy and the days following with leftovers. This spicy little number is starch free, packed with protein, and every one's favorite super food, kale. Kale is so hot right now, right? If you are over kale, you can use spinach instead. You could also use any sausage you like if you are not into chorizo (you are missing out). 

Chorizo, Kale & White Bean Soup
Forks & Amusement 2012
serves 8-10 (can be halved easily)

2 tablespoons olive oil
1 1/2 lbs chorizo or any sausage you like
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 - 15 oz cans of white beans (cannellini or navy)
1 cup white wine
2 lbs kale, roughly chopped (frozen or fresh spinach works too)
2 1/2 quarts chicken stock (10 cups)
salt and pepper
1 tablespoon sherry or balsamic vinegar
optional: Parmesan cheese for topping

Place a very large pot over medium high heat and add the oil. Cook the chorizo until browned and cooked through. Turn off the heat, remove the chorizo onto a plate lined with paper towels to drain. 

Turn heat back to medium high, add the onion and carrot. Saute the vegetables until tender, add the garlic and cook for 1 minute. 

Add the beans to the pot and cook until heated through, stirring it all together. Pour in the wine and cook until reduced by half, scraping the bottom of the pot and stirring. Stir in the kale, season with salt and pepper. 

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for ten minutes. Skim off any extra oil on top of the soup. Turn off the heat, add the vinegar and taste. Adjust seasoning if needed. Serve warm with grated Parmesan cheese. 

Freezes really well. 

xo
Erin