Italian Sausage Bean Soup

When the cold months arrive, there’s nothing quite like a big pot of comforting Italian Sausage Bean Soup, lovingly prepared by Glenna Reimer from Gig Harbor, Washington. This heartwarming soup becomes a soothing companion as it simmers away, allowing Glenna to focus on other tasks like baking bread, crafting, or even tidying up the house.

INGREDIENTS:

• 1 pound bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, sliced
• 4 cans (14½ ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (14½ ounces) diced tomatoes, undrained
• 1 cup medium pearl barley
• 1 large carrot, sliced
• 1 celery rib, sliced
• 1 teaspoon minced fresh sage
• ½ teaspoon minced fresh rosemary or ⅛ teaspoon dried rosemary, crushed
• 6 cups chopped fresh kale

PREPARATIONS:

1. In a Dutch oven, cook the bulk Italian sausage and finely chopped onion over medium heat until the meat is no longer pink. Add the sliced garlic and cook for an additional minute. Drain any excess grease.
2. Stir in the reduced-sodium chicken broth, rinsed and drained pinto beans, undrained diced tomatoes, medium pearl barley, sliced carrot, sliced celery, minced fresh sage, and minced fresh rosemary (or dried rosemary, crushed).
3. Bring the mixture to a boil and then reduce the heat. Cover the Dutch oven and simmer the soup for 45 minutes.
4. Add the chopped fresh kale to the soup, bring it back to a boil, and then reduce the heat again. Cover the Dutch oven and simmer for an additional 25-30 minutes, until the vegetables are tender, and the kale is wilted.

YIELD: 8 servings (3 quarts)

PREP/COOK TIME: 20 minutes preparation, 1½ hours cooking

SPECIAL INSTRUCTIONS:

• Use reduced-sodium chicken broth to control the salt content of the soup.

TIPS:

• Customize the soup by adding other favorite vegetables or greens to enhance its nutritional value and flavor.

Italian Sausage Bean Soup, prepared with love by Glenna Reimer in Gig Harbor, Washington, becomes a warm and comforting companion during the cold months. This delightful soup, crafted with a blend of Italian sausage, beans, vegetables, and flavorful herbs, captures the essence of comfort food.

The soup’s foundation is built upon the savory aroma of Italian sausage, finely chopped onion, and sliced garlic, creating a hearty and enticing base. Reduced-sodium chicken broth joins the mix, infusing the soup with rich flavors while ensuring a well-balanced salt content.

Pinto beans, diced tomatoes, and medium pearl barley contribute to the soup’s substantial texture, adding depth and heartiness. Sliced carrot and celery introduce a medley of vegetables, enhancing both taste and nutrition.

To elevate the flavors further, the soup is seasoned with minced fresh sage and minced fresh rosemary (or dried rosemary, crushed), infusing each spoonful with aromatic herbaceous notes.

As the soup simmers away in the Dutch oven, Glenna finds time for other activities like baking bread, crafting, or tending to household chores. The anticipation builds as the flavors meld together, culminating in a comforting and flavorful soup that warms the soul.

The crowning glory of this wholesome creation is the addition of chopped fresh kale, imparting a burst of vibrant green color and enriching the soup with essential nutrients. The kale wilts gracefully, becoming a tender and delightful addition to the already hearty mixture.

In conclusion, Italian Sausage Bean Soup stands as a nourishing and delightful choice for cold days, bringing warmth and comfort to every bowl. Glenna Reimer’s creation captures the essence of homemade goodness, making it a treasured recipe to cherish with family and friends. Whether enjoyed as a solo meal or shared with loved ones, this soul-soothing soup embodies the heartwarming spirit of comfort food.