Sausage, Butternut Squash, and Kale Minestrone

I have been making a fair amount of soup and soup stock these days just because all the right ingredients are arriving in the box (leeks, potatoes, carrots, onions). I've made a few batches of Leek and Potato soup loving the way that the potato can add that creaminess but without the heaviness.

Recently, I adapted a soup recipe that was included in the box. We had most of the ingredients on hand through recent deliveries. Then the other ingredients were just regular items that we keep in our pantry (squash, beans, and cans of diced tomatoes).

Now, as for the sausage. We don't eat meat but you can use your favorite meat sausage if you do. We have been enjoying the vegetarian Field Roast Italian Sausage in some dishes recently (they also have a blog). The sausage has a nice consistency with fennel seeds giving the sausage an authentic taste. It's nice to brown it in another skillet and add it to the soup during the last 15 minutes of cooking.

The way I adapted this recipe was to make it into a larger batch. The original recipe only called for 3 cups of broth but I've upped the carrots and celery and broth. It's the kind of soup that you can make without a timeline and you can tweak or improvise the ingredients. Start working on it on a weekend afternoon and just keep the heat down low. You will be able to enjoy this tasty soup for days (lunch for work or weeknight leftovers).

Sausage, Butternut Squash, and Kale Minestrone

Ingredients:

• 2-3 tablespoons olive oil
• 1 large yellow onion, diced
• 3-4 stalks of celery, sliced
• 3-4 carrots, sliced
• 1 Tbsp. herb blend - like Italian or Fines Herbes
• 28 oz. can diced tomatoes (preferably with seasoning)
• 1 quart broth (veggie preferred)
• 1 small or 1/2 large butternut squash, peeled, seeded, and cubed (potato can be a substitute)
• 1 19 oz. can red kidney beans, drained and rinsed
• 1 19 oz. can white beans, drained and rinsed
• 1 bunch kale (Lacinato or Dino kale preferred), stemmed and chopped
• 2-4 sausages, sliced and browned in a skillet
• Salt and pepper to taste
• Parmesan cheese (optional)

Directions:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and beginning to get translucent (about 10-15 minutes).
• Add celery and carrots and cook another 5-10 minutes.
• Add the herb blend, diced tomatoes, broth, and squash cubes. Cover with a lid and cook over low for at least 30 minutes to soften the squash.
• Add the kale and let it cook down.
• Salt and pepper to taste.
• Add the beans and browned sausage during the last 15-30 minutes.

Weeknight White Bean, Sausage, and Kale Soup

The CSA box arrives very early on Friday mornings and I usually go out and retrieve it as a part of my morning routine. This last Friday, I brought the box in and took a quick look at the contents before heading off to work. I noticed the Lacinato kale sitting on top and for some reason my mind went right to soup. Now, that's because Lacinato kale has a thicker leaf and it needs more time than other greens to break down. Letting it simmer in a soup is an excellent way to soften the kale leaves.

We were introduced to Lacinato kale through the box. At first, I was not a big fan. But over the years I've learned that to appreciate it and have adjusted my cooking methods to deal with the thick leaves that resemble dinosaur skin giving it the nickname "Dino" kale. The best ways to prepare Lacinto kale:

• Blanch the leaves in hot, salted water prior to preparation
• Let the simmer in broth for a soup for awhile
• Use an acid, like lemon juice, to break down the membranes. 

So on the way home from work, I stopped off at my local Trader Joe's and picked up veggie broth, a can of white beans, their "sausage-less" Italian sausage, and some good bread.

When I got home I unpacked the box and found that one of the suggested recipes was very much what I was planning. But my version was going to be the weeknight version.

While the broth was heating up, I stemmed the kale, cut it up into smaller strips, and added it to the stock. I added into the broth a bay leaf, a clove of minced garlic, a generous amount of black pepper, and a shake of red pepper flakes. Then I put in a few shakes of same various herbs.

The TJ's sausage is not the most appealing at first glance. But I sliced it up and browned it nicely in a small skillet. I wanted a crispy outside to stand up in the soup.

I added in some sliced carrots that were also in the box and the drained beans.

All of the remaining ingredient were added to the soup and I let it heat up. A green salad (lettuce, radishes, and avocado from the box) and bread were prepared to accompany the soup which went over well after a hectic week of work.

Here's my iPhone shot of the leftover soup that became my lunch on Saturday.