White Bean and Sausage Soup
This soup brings comfort to a whole new level! Creamy beans and parmesan, locally crafted sausage and of course the secret ingredient, Big Cove Foods ‘Mary Had a Lot of Lamb’ spice blend.
This soup will not disappoint.
- 2 local sausages (we used Little Dorset Farms)
- 2 tbsp butter
- 1 onion, diced
- 2 celery, diced
- 2 carrot, diced
- 4 garlic cloves, minced
- 2 tbsp Big Cove Food: Mary Had a Lot of Lamb spice blend
- 4 cups chicken stock
- 2 cans white beans (or 3 cups of dried, soaked)
- 1 large chuck of parmesan cheese, cut in 4 (rinds work great!)
- 1 bay leaf
- Salt and pepper to taste
In a dutch oven or large heavy bottom pot, cook the sausage on medium heat. You want to get a nice brown and mostly cooked through. Remove from heat and set the sausage aside.
Add the butter to the pan that’s still on medium heat, do not rinse out pan – you want all those yummy bits on the bottom. Once melted, add the onions, carrots and celery. Cook until softened.
Add the garlic and Mary Had a Lot of Lamb spice blend and cook for another minute, or until smells very delicious!
Add the white beans to the pot, and then the stock, parmesan and bay leaf. Bring to a boil and then reduce to a simmer. Partially cover and simmer for about 20 mins.
Remove the bay leaf and using an immersion blender, blend a few pulses. You want to blend just enough to give it a creamy texture, but not too much that you make it into a puree. If you do not have an immersion blender, transfer half of the soup to a blender and pulse a few times, add back to the pot.
Dice up your sausage into pieces of your choosing and add back to your soup pot. Bring to a quick boil, reduce and taste.
Season with salt and pepper to taste.
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