This week’s Food Matters Project recipe, Pureed White Beans with Tons of Fresh Herbs, would have been a perfect appetizer to bring to the party I went to Saturday night…had I read the recipe before I went to said party. Instead, we looked at it Sunday & needed more of a meal than an appetizer.
The addition of Italian sausage, garlic, chicken stock & a squeeze of lemon juice for balance, transformed a white bean dip into a hearty soup… just in time for the high of 73 in December.
I’m not complaining, though.
SAUSAGE & WHITE BEAN SOUP
1/2 pound sweet Italian sausage, casings removed
2 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
2 leeks, white parts & the tender green parts, trimmed, thinly sliced & well rinsed
2 cloves garlic, minced
1/2 dry white wine
1 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
2 cans Great Northern or other tender white bean, drained & rinsed
4 cups chicken stock
1 lemon, juiced
salt & freshly ground pepper, to taste
In a Dutch oven, or other large, heavy bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the sausage & cook, breaking up any large pieces, until brown. Remove from the pot & set aside.
In the same pot, add the remaining olive oil & butter. When the butter has melted, add the leeks & cook until soft, about 5 minutes. Add the garlic & cook for a minute more. Pour in the wine, & let it bubble up, while scraping the brown bits from the bottom of the pot. Allow the wine to reduce down to almost nothing.
Add the sausage back to the pot, along with the chopped fresh herbs. Cook for a minute or two, until the parsley is nicely wilted. Add the beans & chicken stock. Bring the mixture to a boil, reduce to a simmer & let simmer for 20 minutes. Add the lemon juice, season with salt & pepper to taste, & serve.