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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
I had back-to-school and busy evenings in mind when creating this super simple soup full of cozy fall vibes. Ready in 20 minutes, it calls for ingredients that are time-savers: fully cooked sausage, canned cannellini beans, store-bought chicken stock, even the scallions, since they serve as an all-in-one flavor base and brightening garnish. Even better, it’s the type of soup that requires no mise en place—just prep as you go. (I’ve written the instructions that way to save you time.)
But my favorite part of this soup, the reason I quickly made a spot for it in my weeknight rotation? The cider-mustard cream, a mix of Dijon mustard, apple cider, cream, and apple cider vinegar. Swirled in at the end, it enriches and enlivens the flavors, adding a layered complexity that’s completely unexpected—but oh-so-welcome after a long day—from such a speedy soup. —EmilyC
Test Kitchen Notes
It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her twice-a-month column on weeknight wonders, Emily shares simple, flavor-packed recipes that'll have a good meal on the table in no time. —The Editors
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Ingredients
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1
red bell pepper
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2 tablespoons
olive oil
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1 tablespoon
unsalted butter
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1
celery rib
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1 bunch
scallions (about 6)
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Kosher salt and freshly ground pepper
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A few pinches of red pepper flakes, or to taste
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10 to 16 ounces
cooked chicken, pork, or turkey sausage
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3 tablespoons
tomato paste
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4 cups
store-bought or homemade chicken stock
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2 to 3 cups
cooked cannellini beans (from one 19-ounce can or two 15-ounce cans)
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1/4 cup
apple cider
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1/4 cup
heavy cream
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2 tablespoons
smooth or whole-grain Dijon mustard
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1 tablespoon
apple cider vinegar, plus more to taste
Directions
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Finely chop the bell pepper. In a large soup pot or Dutch oven over medium heat, heat the oil and butter. Add the bell pepper and cook, stirring occasionally, for 2 to 3 minutes.
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While the bell pepper is cooking, finely chop the celery, then add to the pot. Thinly slice the white and light green parts of the scallions (reserve the dark green tops as a garnish) and add to the pot. Season with a few pinches of salt, black pepper, and red pepper flakes and stir a few times. Meanwhile, cut the sausage into ½-inch coins and add to the softened vegetables, stirring to coat in the fat.
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Add the tomato paste. Cook, stirring often, scraping the bottom of the pan and reducing the heat if needed, for 3 to 4 minutes, until the tomato paste caramelizes and the sausage is lightly browned. You’re looking for the tomato paste to darken in color, from bright to brick red.
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Add the stock and beans. Increase the heat to bring the soup to a simmer, then cook, uncovered, for about 5 minutes to meld the flavors.
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Meanwhile, in a small bowl, stir the cider, cream, mustard, and vinegar until smooth and emulsified. Finely chop the dark green tops of the scallions.
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Stir the cider-mustard cream into the soup, reducing the heat as needed to maintain a bare simmer. Taste and adjust the salt and vinegar (I usually add a few more teaspoons of the vinegar at this point). If you want a little more sweetness, add more cider; for more kick, add a little more Dijon or red pepper flakes. You’re looking for a nice balance of savory, tangy, sweet, and salty flavors. Stir in the dark green scallions and serve warm.
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