Tuesday, November 18, 2014

Garden's Last Hurrah Soup


By this time of year, if your garden is like mine, you've already ripped out the last vestiges of any edible plants. Before putting the garden to rest for the winter however, I harvested the remaining kale and put it to good use in this soup, especially welcome now that cold weather is upon us. It's got everything you need for supper in one bowl - protein (sausage and white beans); vegetables (kale and tomatoes) and carbohydrates (potatoes). I cooked it all in this brand new Le Creuset pot (more about that at the end.)
 The kale I grow is lacinato kale, sometimes called dinosaur kale or cavolo nero in Italian, where it's commonly used in ribollita. But you can use any kind of kale you've got, or use Swiss chard or spinach, for that matter. It all depends on your taste and what's available to you. 
It's ready to eat after about 45 minutes of cooking on the stove. Add a couple of slices of bread and sit down to a satisfying, filling and nutritious meal. 
Now about that Le Creuset pot. Mine was discolored and more than 40 years old. After reading on Adri Barr Crocetti's blog about how the company replaced her old, stained pot with a new one, I thought I'd contact them too. I did, and they replaced mine with the beauty you see above. (Merry Christmas!) They aren't kidding when they say their product has a "lifetime limited warranty." If you've got a discolored, but otherwise non-chipped or damaged Le Creuset pot and want to contact them, call the company's toll-free number at 1-877-418-5547 or email them at Consumer-Services@LeCreuset.com.

Sausage, Bean, Kale and Potato Soup

2 Italian sausage links (about 1/2 pound)
1/2 cup red onion, minced
2 T. olive oil
3 stalks celery, minced
2 cloves garlic, minced
4 cups chicken broth
1 cup dry white wine
1 parmesan cheese rind
1 cup sliced small potatoes (like fingerling potatoes)
1 15 oz. can small white beans, rinsed (about 2 cups)
1 bunch of lacinato kale (about four cups chopped)
1 cup diced tomatoes
red pepper flakes, to taste
3 or 4 sprigs fresh oregano (or 1 t. dried oregano)
salt, pepper
optional - another cup of water

Sauté the sausage links in a pan smeared with a small bit of olive oil and cook through. Remove the sausage from the pot, add the 2 T. olive oil, the onion, celery and garlic and cook until softened. Slice the sausage and put it back in the pot, adding the wine. Bring to a boil and add the chicken broth and the rest of the ingredients. Let everything come to the boil, then reduce to a simmer and cook for about 45 minutes. Add another cup of water if the soup is too dense for you, or if you want to stretch it a bit. Remove the parmesan rind before serving.
Bookmark and Share

11 comments:

Rosa's Yummy Yums said...

This soup looks ever so good! A wonderful combination and dish.

Cheers,

Rosa

Stacey Snacks said...

I made sausage kale soup with all this goodness in the summer and froze it for days like today.
Thanks for reminding me.

Chiara Giglio said...

E' il piatto ideale per questi giorni grigi ed umidi !

AdriBarr said...

What a wonderful soup - it is a complete meal in a bowl, and I bet it is so satisfying. And your kale is gorgeous.

Congratulations on the new pot, and thank you for the shout-out. Can you believe that warranty? In this "throw it away" world, it made me feel good to see how Le Creuset stood behind their product.

Proud Italian Cook said...

I could live on that soup everyday, so hearty and comforting. I just can't get over that warranty, what a great company I will remember to keep that in mind with my pieces of Le Creuset.

Pat @ Mille Fiori Favoriti said...

Mmmmm..this looks delicious! I love to make hearty soups such as this. I do not own very many pieces of le Cruset but that is a good policy to know about.

Claudia said...

With the onset of the early winter, we have switched from salads to soups. Love the combination of sausage and kale. Will be doing this. A lot. Just thinking about it makes me warm. Wishing I had a Le Creuset pot to replace!

Frank Fariello said...

I'm really impressed that your garden was still putting out produce in November! Not much growing here at this point! The soup, of course, looks wonderful. Just the thing for the kind of frigid weather we've been having.

sississima said...

buona questa zuppa, la proverò con il cavolo nero del mio orto, un abbraccio SILIVA

Linda said...

It looks delicious. Thank you so much for sharing.

Roz Corieri Paige said...

Your kale is so pretty, Linda and I'm really in need of a delicious and healthy bowl of soup now that winter is setting in down here . . . cold and wet like London . . . definitely soup weather!