Saturday, September 27, 2008
Sometimes life is just crumby. When the day is so exhausting, I find myself without the motivation to cook anything. Hence my sitting out on Daring Bakers this month (plus I'm the anti-vegan, i could give up meat but never eggs or cheese, and I couldn't even think of any appetizing dips to go with the crackers). Also hence the nights of takeout, L playing chef instead and peanut butter sandwiches for dinner.
Luckily, this soup is quick and easy, and soothing enough to warm away the troubles of the day. Plus it helps to boost the immune system with tons of good vitamins and fluids. Just the thing to keep you up and running in the middle of a long, hard week.
Sausage & Escarole Soup
4 slices bacon, chopped
1 cup sweet onion, chopped
1/2 cup carrots, sliced thin
4 garlic cloves, sliced thin
1 medium yukon gold potato, diced
1/4 cup cream sherry
2 cups vegetable stock
4 cups chicken stock
4 cups pork stock (this can be hard to find - Better than Bouillon makes a pork base that works well)
2 Tbsp Italian seasoning
1/2 cup chopped parmaggiano reggiano rinds (should been unwaxed)
1 tsp crushed red pepper
salt and pepper to taste
3 bay leaves (dried)
1/2 lb. small pasta such as elbows
1 lb. chopped escarole
2 artichoke and basil or similarly flavored chicken sausages (sliced if precooked, squeezed into pot in little crumbles if not)
1 13oz can small white beans (low sodium if possible), rinsed and drained
1/4 cup grated parmaggiano reggiano
In a large stockpot over medium heat, saute bacon until it's rendered its fat. Add onion and carrots and saute until they start to soften. Add garlic and potato and saute 2 minutes. Deglaze pan with sherry. Add stocks and seasonings (including parm rinds) and bring to a boil. Add pasta and cook until about 2 minutes before al dente. Add escarole and sausage and continue to cook 3 minutes. Turn off heat. Add white beans and cheese. Serve hot in copious amounts!