Monday, January 7, 2013

white bean & sausage soup


This soup is inspired by the one my Mom used to make for Christmas Eve. The original has ham and spaghetti in it. Of course I exchanged the ham for tofurkey, but I also switched out the pasta for cabbage. It's super easy to make and perfect for when you don't have much time to get something on the table. You definitely could soak your own beans, and I'm sure it would be better. But, this is aimed at being a quick dinner, when the opportunity for soaking has passed.

2 links of tofurkey Italian sausage
2 cans of navy beans, rinsed and drained
3 carrots, chopped small
1 celery stalk, including greens, chopped small
1 packed cup of shredded cabbage
1 small onion (about 1 cup) chopped fine
3 cloves garlic, minced
1 TB fresh sage, minced
1/8 tsp liquid smoke
1/2 tsp coriander
2 tsp arrowroot whisked into 1/2 c warm water
4 cups of vegetable broth
salt and pepper, if needed

Split the two sausage links in half, and then cut each half again, and chop. Cook the sausage in a little bit of  olive oil over medium high heat for about 5 minutes. The sausage should be crispy and dark brown. Set aside.
In a big pot, sauté the carrots, celery, onion, cabbage, garlic, and sage in about 1/8 cup of water for three to five minutes, until things begin to soften. Then add the beans, broth, coriander, liquid smoke, and, arrowroot mixture. Bring to a boil, then reduce to a simmer and cook until carrots are done, about 5 to 10 minutes. Adjust seasoning, if needed. Add the sausage just before serving. You could even put the sausage into the bowls and cover with the soup. I served it with a simple kale salad and crackers.
serves 3 - 4 as a main course

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