It’s been a week since our plane touched down from an 8-day stint in Oaxaca City. Per usual, San Francisco welcomed me back with it’s chilly, grey arms then initiated started a 24-hour downpour as the cherry on top. At this point, spring just seems like a mythical season that San Franciscans can only dream of. To warm up my hardened black heart towards this city and its weather I looked to the queen of organic luxury, Gwynnie P., for a soup recipe to get me through the next few days. I’m usually crafting up my own, but GP is just such an inspiration that I had to spring for the $5 vegetable broth to get this recipe exactly right.
Hearty (But Healthy) Sausage & Bean Soup (c/o Goop)
2 spicy sausage links (pork or chicken)
1 medium-sized yellow onion, diced
3 garlic cloves, minced or pressed
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 bay leaves
1 bunch of mini carrots, diced
1 bunch of swiss chard, de-stemmed and torn
1 Tokyo turnip, diced
1 small butternut squash, peeled and diced
1 15 oz. can of diced tomatoes
1 15 oz. can of cannellini beans
1 tsp. red chili flakes
1-quart vegetable or chicken stock
Cracked black pepper and salt to taste
4 tbsp. cold pressed olive oil
1. Heat a large, heavy-bottomed pot (hi, dutch oven!) on medium-high and add in 2 tbsp. of your olive oil. Meanwhile, remove your sausages from their casings and break your sausage up into half-inch chunks. Brown your sausage bits in the pot, then promptly remove from heat and set them aside in a separate bowl.
2. Don’t waste those delicious sausage drippings! Leave them in the pan, then add the onions, garlic and dried thyme. Caramelize these for 10 minutes (or until they’re a translucent tan), then add your carrot bits. Saute the carrots for another 10 minutes.
3. After you’ve sauteed until your heart’s content, add in your diced tomatoes, turnip, butternut squash and stock. Bring to a boil, then turn the heat down to low to simmer for 45 minutes.
4. Once your turnips and butternut squash split with the touch of a fork, add in your already cooked sausage, cannellini beans and swiss chard. Simmer on low for another 20 minutes then you’re ready to serve. Enjoy!