That’s all she wrote! Ladle the soup into bowls then serve with crispy gluten free crostini, or a hunk of warm french bread if you’re not gluten free. Lastly, sprinkle in freshly grated parmesan cheese for a hit of even more savory flavor. Simmer the soup for 15 minutes then add chopped fresh baby spinach and simmer for 1-2 minutes, or until softened. Then add in that parmesan cheese rind which is going to give the soup the most tremendous flavor. Next add chicken stock, drained and rinsed Great Northern Beans (I like Bush’s brand) and a couple dried bay leaves. Next add sliced polish kielbasa then continue to saute until the sausage has a little color on it, and the vegetables are completely tender. Start by sauting sliced carrots and shallots (or onions) in a little extra virgin olive oil until crisp tender. Fantastic flavor, and price!Īlrighty – fire up the stove and let’s get cooking! Translation: stock’s got a TON of flavor! I use Costco’s Kirkland-brand organic chicken stock which, at the time of this writing, is certified gluten free. Chicken broth contains meat but not bones, and is simmered for a short period of time.
Chicken stock is made with bones, vegetables, and aromatics (garlic, onion, etc) and is simmered for several hours. The other way I pack as much flavor as possible into this sausage and white bean soup (and all my soups/stews for that matter!) is by using chicken stock vs chicken broth for the liquid. They’ll keep for months and you can throw them into any soup recipe to add a burst of flavor. If you regularly go through wedges of parmesan cheese at your house, simply throw the rind when you’ve used all the cheese into a Ziplock freezer bag then stash in the freezer. I sliced the rind from my wedge of parmesan cheese then threw it into this soup (picture below) though Whole Foods (and likely your regular grocery store’s cheese counter!) sells bags of parmesan cheese rinds for this very purpose. Have you tried this before? The rind adds a deep, savory, slow-cooked flavor that you’d never being able to identify as “parmesan cheese rind”, which I guess is a good thing because…weird? I don’t even add salt to this soup because the rind completely flavors and seasons it. My first hack for making quick cooking soups taste like they’ve been simmering all day is adding a parmesan cheese rind to the stock while it simmers. Just before serving, freshly chopped spinach and grated parmesan cheese is stirred in until wilted. Smoked sausage is sautéd with carrots, shallots, and garlic then simmered with creamy white beans and a parmesan cheese rind in chicken stock for just 15 minutes. This nourishing, filling soup is PACKED with flavor thanks to two everyday ingredients: chicken stock and a parmesan cheese rind!
15 BEAN SOUP RECIPE WITH SAUSAGE WINDOWS
That said, “Actual Fall” is just around the corner and I’ve got just the thing for you to tuck into when the cool evening air starts whirling through your windows on the regular – Smoked Sausage, White Bean and Spinach Soup. Sunny and 80s, baby – I’ll take that all day long! TIME!) the Second Summer we’re currently experiencing after last week’s False Fall is quite lovely. While it’s quite frustrating that spring stretches itself out over six “seasons” (Spring of Deception gets me every.
In case you didn’t know, there’s actually 13 seasons in the Midwest.
0 kommentar(er)
