Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini

Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini
Staff Writer
Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini
Erin Scott

Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini

Once autumn arrives and the cool weather and dark evenings take over, I crave a hearty one-bowl supper to warm my spirit. I make some version of this nourishing and flavorful soup throughout the colder months, and I always have leftovers in mind. I like to make this soup on a quiet Sunday, then tuck individual servings into the fridge or freezer for quick belly-warming lunches to last throughout the week. The flavors continue to deepen over the following days. — Erin Scott, Yummy Supper

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8
Servings
628
Calories Per Serving
Deliver Ingredients

Notes

Gluten-free folks: please check your packaging, or ask the butcher to make sure sausages are gluten-free.

Reprinted from Yummy Supper by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.

Ingredients

  • 2 leeks
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 Cup diced celery
  • 1 Cup diced yellow onion
  • 1 Cup diced carrots
  • 1 dried bay leaf
  • Sea salt
  • 1¼ Pound pork or turkey sweet Italian sausages with fennel
  • 7 Cups chicken stock
  • 1 1/2 Cup stewed tomatoes plus 2 tablespoons tomato paste
  • 2 large bunches rapini, woody stem ends removed, chopped, 6-8 cups (kale, collards, or any hearty leafy green would also work here
  • 1 15-ounce can cannellini beans, or 2 cups beans made from scratch
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano, and red pepper flakes

Directions

Wash and trim the leeks. Slice the tender white ends into thin rounds; you want to have about 1 cup sliced leeks.

Melt the butter with the olive oil in a large stockpot or Dutch oven over medium heat. Add the leeks, celery, onion, carrots, bay leaf, and 1 teaspoon salt. Cover the pot and stew the veggies over medium-low heat until tender, 15 to 20 minutes.

In the meantime, in a large skillet, brown all sides of the fennel sausage; no need to fully cook the sausages at this point, because they will continue cooking in the stew. Remove the sausages from the heat and slice into ½-inch-thick rounds.

Once the stewing veggies are tender, add the chicken broth and tomatoes to the pot. Bring to a simmer and add the rapini and sausage rounds. Cook until both veggies and sausage are cooked through, about 8 more minutes of simmering.

Finally, add the beans to the pot. Turn off the heat and let all the ingredients mingle. Taste for seasoning and add salt and black pepper to your liking. (How much seasoning you'll need will depend on how salty your broth and sausages are.) I like red pepper flakes in this stew, but I tend to serve them on the side so that the non-spicy members of my tribe enjoy the soup as well. Fish out and discard the bay leaf.

Scoop the stew into large shallow bowls and scatter chopped parsley over the top. Pass around bowls of grated Parmigiano and red pepper flakes.

Nutritional Facts

Total Fat
15g
21%
Sugar
19g
21%
Saturated Fat
6g
25%
Cholesterol
64mg
21%
Carbohydrate, by difference
87g
67%
Protein
37g
80%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
167mg
17%
Choline, total
31mg
7%
Fiber, total dietary
5g
20%
Folate, total
65µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
168mg
24%
Selenium, Se
17µg
31%
Sodium, Na
2270mg
100%
Water
177g
7%
Zinc, Zn
1mg
13%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.