When a chill meets you in the morning, you can be sure that fall is not far away. If you have endured a hot, hot, and humid summer it is even more welcome! That means soup season has begun. And what better to drag along in your portable crock pot to tailgates than hot soup. Of course, if you are an armchair quarterback, it will warm you up at home too. This soup is delicious and nutritious packing lots of vitamins, minerals, dietary fiber, and phytonutrients!
Nutritional information for arugula
Arugula, White Bean and Italian Sausage Soup
Makes 10 servings
Ingredients:
2 tablespoons extra virgin olive oil
1 lg white or Spanish onion, diced, about 2 cups
2 celery stalks, diced, about 1 cup
2 med carrots, peeled and diced, about 1 cup
1 teaspoon kosher salt
8 cloves garlic, peeled and minced
1 pound Italian sausage, or your favorite kind
6-8 cups chicken stock, homemade or store bought
Parmesan rind, optional, and/or freshly grated Parmesan cheese for garnish
2 (540 ml / 18 fl oz) cans white beans (such as kidney, navy, or cannellini)
2 cups arugula, packed. Add more to taste
1/2 cup chopped fresh basil
2 tablespoon lemon juice
Fresh ground black pepper to taste
Instructions:
- In a large soup pot or Dutch oven on medium heat, add olive oil, onions, celery, carrots, and salt. Cook, stirring occasionally, for about 8 minutes.
- Meanwhile, remove casings from sausage, then add the sausage and the garlic to the pot. Using a wooden spoon, break up the sausage into small pieces and cook for 8-10 minutes more until all the vegetables are soft and the until sausage is starting to brown.
- Add chicken stock and Parmesan rind if using. Increase heat and bring to a boil. Reduce heat and simmer gently for 15 minutes.
- Add arugula and chopped basil. Simmer 5 more minutes. Add more stock if you want it thinner. Remove from heat and add fresh lemon juice. Taste and adjust seasonings, adding more salt and/or pepper as needed. Garnish servings with grated Parmesan cheese.
Adapted from www.mypocketkitchen.com
