FYK Beans & Greens Soup soup can be frozen up to 3 months (again, without the greens in it) in a...

© Elizabeth A. Baker, LLC beans + greens soup (with or without sausage) One of my family’s favorite soups—a healthy, homemade version of Olive Garden’s Zuppa Toscana! Super quick if you keep Basic Chicken or Vegetable Stock and cooked beans on hand. Makes 4 servings ingredients 1 T olive oil 1 small white or yellow onion, cut into ½” dice 2 large carrots, peeled and cut into ½” dice 2 celery stalks, cut into ½” dice 4 c Basic Chicken Stock 4 small potatoes, sliced ¼” thick or 2 large ones, cut into ½” dice 1 bunch kale, chopped 2 c cooked small white beans 8 oz bulk Italian sausage (mild or spicy), cooked and crumbled (optional) salt + pepper to taste method 1. Heat a heavy saucepan over medium-high heat. Add the olive oil and heat just until it shimmers. 2. Add the onions, carrots, and celery and stir to coat in oil, then reduce the heat to low, cover, and sweat the vegetables until soft but not browned. 3. Add the stock and potatoes, turn up the heat and bring to a boil. 4. Immediately reduce to a simmer and cook until potatoes are almost tender – about 5 minutes. 5. Add the greens, beans, and sausage, and simmer until everything is cooked through, 5-10 minutes more. 6. Season to taste.

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Transcript of FYK Beans & Greens Soup soup can be frozen up to 3 months (again, without the greens in it) in a...

Page 1: FYK Beans & Greens Soup soup can be frozen up to 3 months (again, without the greens in it) in a tightly-covered container after properly cooling and refrigerating overnight. Title

beans + greens soup (with or without sausage)

One of my family’s favorite soups—a healthy, homemade version of Olive Garden’s Zuppa Toscana! Super quick if you keep Basic Chicken or Vegetable Stock and cooked beans on hand.

Makes 4 servings

ingredients 1 T olive oil 1 small white or yellow onion, cut into ½” dice 2 large carrots, peeled and cut into ½” dice 2 celery stalks, cut into ½” dice 4 c Basic Chicken Stock 4 small potatoes, sliced ¼” thick or 2 large ones, cut into ½” dice 1 bunch kale, chopped 2 c cooked small white beans 8 oz bulk Italian sausage (mild or spicy), cooked and crumbled (optional) salt + pepper to taste

method 1. Heat a heavy saucepan over medium-high heat. Add the olive oil and heat

just until it shimmers. 2. Add the onions, carrots, and celery and stir to coat in oil, then reduce the

heat to low, cover, and sweat the vegetables until soft but not browned. 3. Add the stock and potatoes, turn up the heat and bring to a boil. 4. Immediately reduce to a simmer and cook until potatoes are almost tender –

about 5 minutes. 5. Add the greens, beans, and sausage, and simmer until everything is cooked

through, 5-10 minutes more. 6. Season to taste.

Page 2: FYK Beans & Greens Soup soup can be frozen up to 3 months (again, without the greens in it) in a tightly-covered container after properly cooling and refrigerating overnight. Title

variations 1. You can substitute any variety of cooked beans. 2. You can use a wide variety of greens – if cooking for kids, try spinach, which

has a milder taste and will cook more quickly than kale. Other greens to try include chard, mustard greens, turnip greens, collards, mizuna….

3. Use 2 cups cooked rice (or other grain) or pasta in place of the potatoes. 4. Replace the sausage with mini meatballs. 5. Add any vegetables you like – a great way to use up leftover cooked

veggies! 6. For extra richness, add a splash of cream or use a mixture of 2 cups

Béchamel and 2 cups stock for the liquid.

do ahead 1. The soup can be made up to 3 days before serving, but leave the greens out.

Cool to room temperature, then refrigerate in a tightly-covered container. When ready to serve, bring to a boil, add greens, reduce to a simmer until greens are tender, then serve.

2. The soup can be frozen up to 3 months (again, without the greens in it) in a tightly-covered container after properly cooling and refrigerating overnight.