This is something special right here.
But first, let me be clear: There are no meatless meals in Type A Kitchen. I'm not one to turn away the thousands of new and potentially adoring readers coming my way, but, I'm warning you now. My "vegetarian" category...is sort of just for show.
Meatless Mondays? I don't think so. Meat-free Tuesday Tarts? Nope. And no-meat Fridays during Lent? I'm on my own. Fact is, we're meat-eaters. Healthy meat-eaters, but meat-eaters all the same.
So when a soup comes along - a creamy, garlicky, velvety-smooth white bean soup, for example- I naturally wonder how fast I can get it simmering on the stove, waiting to be devoured in one sitting. That's how we roll.
But, I'm also presented with a challenge, because a meatless white bean soup doesn't carry much weight around here.
"Mmmm, that was DELISH. Now what's for dinner?"
- Husband with a metabolism and appetite comparable to Michael Phelps, Nov. 2011
What to do, what to DO? Giada's Tuscan White Bean Soup recipe is already a major crowd-pleaser, so how can I beef it up? Pun totally intended, by the way.
Turkey sausage, you've once again answered all my meat-related prayers. (If you've ever put that string of words before, call me, ok? We might be soul mates.)
With just the right amount of mild-spiced flavor, lean turkey sausage is a great addition to this soup. In fact, it might even be a necessary addition. I don't think there's any going back now!
As another thing to note, there is no cream in this soup. I know! By adding potato and pureeing it with the white beans, you'll produce a thick and creamy soup that is sorta ridiculous. Seriously, feel free to eat the entire batch of soup and not feel bad about it. We did!
You'll think you've died and gone to cream soup meat-lover's heaven.
Tuscan White Bean and Sausage Soup
Adapted from Giada DiLaurentiis
Yields 4-6 servings
1/2 lb turkey sausage, lean or hot, casings removed
1 tbs extra virgin olive oil
1/2 onion, chopped
1 potato, chopped
1 tbs minced garlic
1 fresh sage leaf
2 15-oz cans of cannelini beans, rinsed and drained
4 c low-sodium, fat-free chicken broth
Heat a small skillet over medium-high heat, and coat with cooking spray. Add the sausage and cook until browned, stirring to crumble, approximately 7 minutes. Turn off the heat, and set aside.
Meanwhile, in a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, potato, and garlic, and saute for 5 minutes, or until soft.
Add the sage leaf and beans, and stir to combine.
Pour in the broth, and bring to a boil. Reduce the heat, and simmer for 10 minutes.
Add salt and pepper to taste. Using an immersion blender, puree the soup until thick. Alternatively, you could ladle the soup into a regular blender to puree, and then add back to the pot. The immersion blender is a lot less work!
|Immersion blender: Yeeaaahhhh, buddy.|
Add the reserved sausage, and continue to cook until warmed through. Serve with crusty bread or a side salad, and enjoy!