The rain is back in Seattle and it’s officially soup season in our house. I love making large pots of soup this time of year, not only does it provide a hot, comforting meal, but it lasts for a few days and uses up any excess of vegetables that we have in our fridge. Like I’ve said in an earlier post, we use Full Circle Farms organic produce delivery and we always have a variety of vegetables on hand. Occasionally we have too much produce and I have to use it up quickly because I feel guilty about throwing it out when we pay good money for it. This soup is very simple and includes kale, which I love and is also a superfood!
- 4 medium carrots (cut into rounds)
- 1 small celery heart (approximately 6 stalks plus the small center stalks)
- 1 package of spicy chicken Italian sausage (removed from casings if necessary)
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 bunch of kale, ribs removed and torn into pieces
- 1 can of white cannellini beans, rinsed
- 1 can diced tomatoes
- 4 cups of chicken or vegetable broth, add water if needed
- salt and pepper to taste
- red pepper chili flakes to desired taste
- 2 tablespoons of oil
I use a large enamel coated cast iron pot, it’s large and great for simmering to build flavors.
1. Heat oil in bottom of pot. Add garlic, onions, carrots and celery. Saute until onions are translucent.
2. I like to cook my sausage in a small separate pan and add to the large pot, but you could easily add it to the pot after sauteing the garlic, onions, carrots and celery to reduce clean up.
3. Add beans, tomatoes and broth. Bring to a boil and add salt and pepper to taste. Add chili flakes to desired taste. Reduced to low heat.
4. Add kale leaves to broth and gently stir until they become wilted. Continue to simmer and serve hot. Simmering will build flavors, but if you are short on time, soup can be served immediately. Add grated Parmesan cheese on top before serving.
The cooling temperatures and the onset of rain gives a chill down to the bone and nothing is more perfect than soup to warm the body and soul. Soup is so versatile and can be adapted to include vegetables that are in season or please the individual palate.
What is your favorite soup???
***I’m 4dp5dt (for those of you not familiar to fertility acronyms, that stands for “4 days past 5 day transfer”). I’m feeling pretty normal and not trying to overanalyze it this time. Hubby has again threatened to change the password on our internet if he catches me Googling “No symptoms and BFP” or “Early pregnancy symptoms”. I’ve been extremely lazy but plan to go for my first walk this afternoon. There is going to be a break in the rain and I’ve got to catch it while I can. I’m just hoping this feeling of normalcy is okay. Any encouraging thoughts would be appreciated!***
This soup looks just heavenly! I recently made potato-leek soup with some kielbasa, but for some reason it wasn’t quite the thing I was hoping for… too bland. This looks much more like what I was envisioning! I’m making it next week!
And yes, your normal feelings are… normal 🙂 I’m excited for you and can’t wait to hear results!
Thank you Georgette!
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looks like we were both in a soup mood! i make a very similar soup to this, thanks for reminding me how much I like it! try not to *worry* too much!! 🙂 sometimes normal is good!
My oh my, what a colorfully mouth watering dish! As always, the food just looks devine. 🙂 This one is screaming for me to try….
Wow time flies! Yay to being PUPO! Keep happy thoughts and try not to over analyze each twinge or symptom… (key word being “try”) 😉 I’ll be keeping my fingers crossed tight for you!!!
By the way, I’m just curious… what kind of carrots are you using? (maybe it’s me, but they don’t appear orange in the picture) lol
Your recipe reminds me of a twist on Zuppa Toscana… 🙂 Yummy yummy! (that’s one of my favorite soups)
They are golden or yellow carrots!
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I made a pasta fagioli soup Sunday! I love soup season! Will have to try this! Looks yummy.
Hi there! I’m a new reader to your blog. That soup looks delicious. I live just north of you in BC so I definitely understand soup season! Congrats on being PUPO…I’m just a couple days ahead of you in the 2ww! Fingers crossed for you!
Thanks for stopping by and hope you get your BFP!! This 2ww is killer.
I am going to try this recipe this weekend!! Thank’s so much for posting it. It looks delish!! And I know, the wait is the most excrutiating part of it all. I hope the days go by fast for you 🙂 fingers crossed!!!
I bet this would be yummy with Field Roast “sausage.” Hope you’re keeping busy this week!
Funny, I made a kale and chorizo soup this weekend 🙂
My favoruite soup though is just fresh tomato soup, especially in the summer when I can use herbs straight from the garden.
Congrats on being PUPO and for taking your first walk. My RE is super strict about movement and I found it really irritating to sit around so my first walk was a) verbotten and b) blissful.
I didn’t have any pregnancy symptoms during my 2 WW (aside from feeling as though I was coming down with a uti) so don’t be too worried. (HAHAHAHA, easier said than done, right?)
Looking forward to more updates and a BFP.
I’ve never made a homemade tomato soup, but I’m sure it would be so much better than store bought! I’m glad to hear that you didn’t have any symptoms, definitely hard to not overanalyze everything. I’m constantly thinking of you, take care of yourself.
I’m going to try this soup thus weekend. It looks really great. My favorite is butternut squash soup in the fall time.
Thinking about you guys and sending good thoughts your way.
Thought I’d share something….I made the soup the other day and DH devoured it! Only changes I made were adding Parsnips and regular carrots because I couldn’t find any golden ones for the life of me. I swear I visited every market in my area…LOL
Oh well, either way, the flavors are divine when using a dutch oven….Fragrant and mouth watering!
Thanks for sharing it. 😉
So glad you enjoyed it!
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