March 30, 2011

Greens and Beans Sausage Soup

If you're looking for a quick, delicious way to incorporate a bunch of veggies together into one meal, then try this recipe. It's actually based on a few that I've clipped and saved from magazines here and there.(Yes, I'm one of those people who quietly tear out recipes from the magazines in the doctor's office while waiting. I firstcheck to see that the copy is over 6 months old. Then, it's up for grabs!) After playing around with different ingredients, I've decided (as well as my official taste testers), that this version is the best. (Also made it a little healthier than typical soup recipes that call for sausage, but this recipe is also good without the meat.) Again, I used as many organic ingredients as possible. Enjoy!

Greens and Beans Sausage Soup
serves 6-8
3 turkey sausage links
olive oil
sea salt/cracked pepper
1 medium white onion, chopped
1 handful fresh green beans, cut into 1" pieces
3 bunches of baby bok choy
1 lb. fresh baby spinach (if using regular spinach, tear into pieces)
32 oz. organic chicken broth
1 can cannellini beans, drained and rinsed
1 cup ditalini pasta, uncooked
3 tablespoons dried parsley (or one small handful of fresh, finely chopped)
1 teaspoon fresh lemon juice
freshly grated parmesan cheese

Wash all of the veggies with cold water, pat dry, then prep them for the soup.
Now you're going to make tiny meatballs out of the sausage links. Gently squeeze the sausage out of the casings, and throw the casings away.
Wet your hands with cold water, then roll the sausage into tiny balls, about 1/2 inch in diameter. You should get about 20-24 meatballs from 3 links of sausage. In a large dutch oven or stock pot, pour in a small amount of olive oil, enough to coat the bottom of the pan. Heat the oil, then brown the meatballs quickly over medium heat, about 4 minutes.
Remove the meat from the pan with a slotted spoon, draining all grease. Discard the pan drippings. Wipe out the pan with paper towels, and add a bit more fresh oil. Saute the chopped onion, bok choy and green beans for about one minute.
Add the spinach, and saute for about 2 minutes more, or until the spinach is wilted. Season with salt, pepper and the lemon juice.
Stir in chicken broth, rinsed beans, and browned meatballs.
I was lucky to find organic pasta in the little shape I needed...
Heat the soup to boiling, then toss in the dry pasta.
Reduce heat to medium, and simmer for 10 minutes..
Simmer, simmer, simmer......
Ladle into your favorite soup bowls, sprinkle with grated cheese, and serve with crusty bread!

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