Andouille Sausage and White Bean Soup - Soup Weather Part Deux
The Joyous Kitchen
The Joyous Kitchen
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Ingredients

  • Andouille Sausage and White Bean Soup
  • Makes 6 - 8 servings
  • 2 - 4 Andouille sausages, roughly diced (the more sausage you use, the spicier the soup will be)
  • 1 Leek, cleaned and all but one dark green leaf discarded (the leaf is saved for your bouquet garni) and sliced into 1/2" pieces
  • 3 Medium carrots, cut lengthwise and sliced into 1/2" pieces
  • 2 Cans white northern or navy beans (15 oz cans)
  • 1 bunch of kale, chopped small
  • 3 sprigs of thyme
  • 1 bayleaf
  • 1 clove of garlic, gently crushed
  • 6 Peppercorns 6 cups low sodium organic chicken broth
  • 2 cups water
  • 2 Tablespoons olive oil
  • 3 Tablespoons cooking sherry
  • 4 Tablespoons apple cider vinegar
  • (Optional) salt, to taste
  • (Optional) 1/2 lb orzo or a small tubular pasta such as canneroni or mezzi rigatoni (or you can even go for something as fun as stars or alphabet noodles), cooked according to the package directions with 1/2 cup of the cooking water reserved

Instructions

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