This is an original recipe, although it’s not exactly unique since there are so many similar soup. This is a great rainy day recipe!
Hot Sausage – 1 lbs
Sweet Italian Sausage – 1 lbs
Olive Oil – 1 Tbls
3 Carrots – peeled and diced
1 large Celery Stalk – chopped
2 Leaks – chopped
3 Garlic Cloves – minced
Crushed Red Pepper
Garlic Powder – 1 Tbls
Onion Powder – 1 Tbls
Salt and Pepper to taste
Cannellini Beans – 2 cans (white kidney beans) – drained (puree half of 1 can in a blender or food processor)
Diced Tomatoes – 1 28 oz can
Escarole – 1 bunch – roughly chopped
Chicken Broth – 64 oz
In a large dutch oven or stock pot, brown the sausage and drain and set aside.
To the dutch oven, add 1 Tbls Olive Oil, Carrots, Celery, Leaks, Garlic Powder, Onion Powder, salt, pepper and minced Garlic and sauté until the carrots and celery begin to soften (approximately 5 minutes).
Add Crushed Red Pepper to your taste (approximately 1-2 tsp) and continue to sauté about 30 seconds.
Add chicken broth, browned sausage, tomatoes cannellini beans (and puree) and escarole and simmer over medium/low heat for 20 minutes. Salt and Pepper to taste.
Serve with crusty bread.
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