8 Days and Counting!
September 22nd is the first day of Autumn and you know what that means – it’s time for soup! Hot, creamy, brothy, chunky, or smooth; it’s all comforting goodness in a bowl. Everyone seems to agree, soup is always good for what ails you, no matter what it is.
This soup is a combination of a few different recipes mixed into one. I took a favorite ingredient from here, two or three from there and threw it all in a pot. Surprisingly what came out of the pot was amazingly fantastic, healthy, and – wait for it……………… easy!
You can cook it on top of the stove or in a crock pot all day; your choice. Don’t forget to always buy organic when it’s available.
Italian Sausage and Veggie Soup
- 1 (32 oz.) box beef stock (I use Kitchen Basics)
- 1 (16 ounces) can kidney beans, rinsed and drained
- 1 (15 ounces) can great northern beans, rinsed and drained
- 1 (14-1/2 ounce) can Italian-style stewed tomatoes, cut into large chunks
- 1 large onion, halved and sliced
- 1 medium organic zucchini, sliced
- 3 medium organic carrots, sliced
- 1 clove garlic, finely chopped
- 2 t. dried basil
- 1 t. dried oregano
- 1 cup fresh green beans, stems removed, cut into thirds
- 1/2 cup small pasta shells, uncooked
- 4 pre-cooked Italian sausages, sliced (I use Aidells brand)
- 5 oz. bag of organic spinach, stems removed
- Kosher salt and fresh ground pepper to taste
- Parmesan cheese, grated
Place the first 11 ingredients, beef stock through the green beans, in a large soup pot and bring to a boil. Lower heat and simmer for 1 hour. Raise the heat to medium and add in the sausage and pasta; cook for 10 more minutes. Add in the fresh spinach; turn off the heat, cover and let sit until spinach is wilted, about 5 minutes. Test for seasoning and salt and pepper away to suit your taste.
Serve with cheese for topping, warm, French bread, and a glass of good Pinot Noir
Autumn is my very favorite time of year – what’s yours?