Categories
Soup, Stew & Chili Stew

Herbed White Bean and Sausage Stew

Herbed White Bean and Sausage Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup, Stew & Chili, Stew
Servings 6 bowl

Ingredients
  

  • 4 tbs olive oil extra-virgin, divided
  • 1 medium onion chipped
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 cups vegetables seasonal such as, sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
  • 1 tsp sea salt fine, divided to taste
  • 6 cloves garlic pressed or minced
  • 1/2 tsp curry powder
  • 1/2 tsp thyme curry
  • 1 large can 28oz diced tomatoes
  • 4 cups 32oz vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 tsp red pepper flakes reduce or omit if sensitive to spice
  • black pepper freshly ground, to taste
  • 2 cups kale or collard greens or chard (thick ribs removed), or spinach
  • 1 tbs lemon juice

Instructions
 

  • Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  • Add the garlic, curry powder, and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
  • Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves, and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  • Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  • Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper, and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Notes

STORAGE SUGGESTIONS: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
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