Author Notes
Perfect for a winter day, and I call it “magic soup” because it helps fend off colds. Serve with fresh crusty bread for dipping. —Ms. T
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Ingredients
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2 tablespoons
olive oil
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3-4
precooked sausages, cut into bite-sized pieces. Choose any variety that sounds good to you (I like a chicken or turkey sausage with fennel or basil)
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1
large white or yellow onion, peeled and diced
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2
cloves garlic, minced
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2-3
carrots, peeled, diced
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2
small or 1 large zucchini, diced
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1/3 cup
dry sherry
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1 1/2 cups
diced tomatoes (canned or fresh)
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6 cups
chicken broth
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1
bunch kale, washed, stems removed, chopped
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2/3 cup
frozen peas
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1/2 cup
canned cannellini beans, rinsed and drained
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2 cups
cooked penne pasta, al dente
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handful of fresh thyme, oregano and parsley, chopped
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1
bay leaf
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freshly grated parmesan cheese
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salt and freshly ground pepper
Directions
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Heat 1 tbsp olive oil in a large, heavy pot, over medium high heat. Add sausage and saute until browned. Reduce heat slightly, add remaining olive oil, garlic and onions and cook until translucent. Add carrots, cook for 1-2 minutes, add zucchini, cook for 1 minute. Add salt and pepper. Add sherry and use wooden spoon to scrape browned bits from bottom of pan. Add tomatoes. Add chicken stock. Add bay leaf and whole sprig of thyme. Cover and bring to a boil.
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Uncover and simmer for 30-60 minutes. 15 minutes before serving, add kale, cover and cook. Stir in peas and beans. Add chopped thyme and oregano. 1 minute before serving, add pasta. Taste and adjust seasonings as needed.
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Ladle into warm bowls. Garnish with a sprinkle of Parmesan and chopped parsley.
A museum marketing professional 8 hours a day, and a gal who's dreaming, drooling, obsessing about food for the other 18 hours. Wait, that doesn't add up to 24? Oh, that's because I'm counting the hours I'm supposed to be working that I dream about food (don't tell my boss).
Several years ago, I started a cooking club with six girlfriends...ten years later...many of our addresses and last names have changed, our palettes have gotten more sophisticated and the wine has gotten less cheap. We now usually sit at dining room tables like grownups instead of on cushions on the floor of studio apartments, and the conversations have shifted with the life stages...but we're still going strong, the food gets better every month, and nothing is more pleasurable than sharing an afternoon laughing, eating, and trading tips on recipes and life.
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