This recipe is based on one from Mark Bittman and contains fresh ingredients, except for the canned beans. It seems like a long list of ingredients, but goes together rather quickly. If you're in the mood for a delicious, flavorful and colorful soup, give this a try!
1/4 cup olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 lb. sausage (I used sweet Italian chicken sausage)
2 cloves garlic, minced
salt and pepper
2 large potatoes, peeled and cut into 1" chunks
(I omitted and cooked some Ditalini pasta and set it aside)
6 cups water (I used chicken broth)
1 cup chopped fresh tomatoes
1 medium zucchini, cut into 1" pieces
1 bunch kale or escarole, chopped
1 cup canned cannellini beans, drained
1/2 cup freshly grated Parmesan cheese
In a large pot, hat the olive oil over medium heat. Add the onion, carrot, celery and sausage. Sprinkle with salt and pepper to taste. Cook stirring often or until veggies begin to soften, about 10-15 minutes. Add the garlic and cook about 30 seconds.
Add the potatoes. Cook, stirring occasionally for 5-10 minutes or until vegetables are browned. Add 6 cups water (or broth), stirring to scrape up any brown bits. Add tomatoes, bring to a boil, and then lower the heat to a simmer. Cook, stirring occasionally for 15 minutes.
Add zucchini and kale, raising heat to keep mixture at a steady bubble. Cook until veggies are very tender, another 10-15 minutes. Stir in beans. Cook for 3-4 minutes. Add salt and pepper, if needed. Add cooked pasta right before serving. Top with Parmesan cheese and a drizzle of olive oil.
I am sharing this with:
On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Link & Greet Party
Sunday Night Soup