Sausage, Beans, and Greens Soup
I want to introduce you to an awesome green you probably aren’t using, Broccoli Rabe (pronounced Rob). I know, it sounds like the nickname you gave that vegetarian guy at the office. But seriously it’s one of the most underused greens and packs the nutritional punch that comes with most cruciferous veggies. If I had to explain what Broccoli Rabe looks like, I would say it looks like skinny broccoli wrapped up in spinach leaves, and its sold by the bunch in the produce section at well stocked grocery stores.
Broccoli Rabe is delicious by itself, but today I wanted to share a soup I make the other day that has been amazing for the chilly, windy days we have had this week. I call it Sausage Beans and Greens Soup. It’s loaded with nutrients from the greens and beans, and if you would rather avoid the sausage, just lightly simmer a couple of ham hocks for an hour and then start adding ingredients. You will end up with a nice smokey taste and tender ham to pull from the hocks. If you are vegetarian, just omit the meat and use vegetable stock. Makes sense right?
1 lb dry white or cannellini beans, soaked overnight
10 cups Your Own Chicken Stock or commercial stock
1 lb breakfast sausage
1 onion, diced
3 large carrots, diced
2 stalks celery, diced
2 bay leaves
1 bunch broccoli rabe, chopped into 2 inch pieces
1 tsp chipotle powder or red pepper flake (optional)
- Drain and rinse the beans. Add them to a stock pot with the chicken stock and bay leaves and bring to a boil for 25-30 minutes or more, depending on how soft you like your beans.
- In a cast iron skillet, brown the sausage and set aside. In the hot skillet, toss the celery, carrots, and onions and cook until the onions are translucent but not browning, about 5 minutes.
- Add the cooked sausage, onions, celery, and carrots to the beans and simmer for 10 minutes until the carrots and celery have softened a bit. Finally add the broccoli rabe and simmer for the final 5 minutes. It should soften up but not get really mushy.
- If you like a little spice, add a tsp of chipotle powder or red pepper flakes
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