BBQ MY WAY: Hearty​ ​Italian​ ​sausage​ ​soup

December 2, 2017 - bbq set

As​ ​many​ ​of​ ​you​ ​know,​ ​I​ ​sometimes​ ​veer​ ​off​ ​the​ ​BBQ​ ​and​ ​grilling​ ​path​ ​to​ ​share​ ​a​ ​family​ ​recipe​ ​if​ ​I think​ ​it​ ​is​ ​worthy​ ​of​ ​your​ ​consideration.​ This​ ​recipe​ ​definitely​ ​is.​ This​ ​is​ ​a​ ​soup​ ​recipe​ ​that​ ​Liz came​ ​up​ ​with​ ​a​ ​few​ ​years​ ​ago,​ ​and​ ​we​ ​forgot​ ​just​ ​how​ ​good​ ​it​ ​was​ ​until​ ​we​ ​resurrected​ ​it​ ​last weekend.​ She​ ​took​ ​on​ ​the​ ​best​ ​parts​ ​of​ ​some​ ​of​ ​her​ ​favorite​ ​soup​ ​recipes​ ​and​ ​then​ ​added​ ​to​ ​it. It’s​ ​rich​ ​and​ ​delicious,​ ​and​ ​doesn’t​ ​take​ ​too​ ​much​ ​time​ ​to​ ​make.​ When​ ​I​ ​refer​ ​to​ ​“cans”​ ​I​ ​am referring​ ​to​ ​14.5​ ​oz​ ​cans.​ Let’s​ ​get​ ​started.

Ingredients

1​ ​can​ ​Garbanzo​ ​beans

1​ ​can​ ​Cannelini​ ​beans

1​ ​lb.​ ​ground​ ​Italian​ ​sausage

5​ ​cups​ ​of​ ​fresh​ ​baby​ ​spinach​ ​leaves

2​ ​large​ ​garlic​ ​cloves​ ​-​ ​minced

2​ ​Tbs​ ​olive​ ​oil

1⁄4​ ​tsp​ ​crushed​ ​red​ ​pepper​ ​flakes​ ​(careful​ ​-​ ​these​ ​pack​ ​a​ ​punch)

1​ ​32​ ​oz​ ​box​ ​of​ ​chicken​ ​stock​ ​(you​ ​may​ ​want​ ​to​ ​have​ ​more​ ​on​ ​hand​ ​just​ ​in​ ​case.)

5​ ​tsp​ ​chopped​ ​fresh​ ​rosemary​ ​or​ ​1​ ​1⁄2​ ​tsp​ ​of​ ​dried​ ​rosemary

1⁄2​ ​small​ ​can​ ​of​ ​tomato​ ​paste

1​ ​can​ ​diced​ ​tomato

3​ ​carrots​ ​-​ ​peeled​ ​and​ ​chopped

1​ ​1⁄2​ ​cup​ ​of​ ​small​ ​dried​ ​pasta​ ​(optional)​ ​-​ ​we​ ​used​ ​ditalini

2​ ​cups​ ​grated​ ​parmesan​ ​cheese

In​ ​a​ ​blender,​ ​place​ ​half ​can​ ​(both​ ​beans​ ​and​ ​fluid)​ ​of​ ​both​ ​cans​ ​of​ ​beans.​ Blend​ ​until​ ​smooth​ ​and set​ ​aside.​ In​ ​a​ ​large​ ​pot​ ​over​ ​medium​ ​heat,​ ​add​ ​the​ ​olive​ ​oil​ ​and​ ​the​ ​carrots.​ After​ ​sauteing​ ​for a​ ​couple​ ​minutes,​ ​add​ ​the​ ​garlic​ ​and​ ​the​ ​sausage.​ Cook​ ​and​ ​break​ ​up​ ​the​ ​sausage​ ​until​ ​all​ ​is cooked​ ​through.​ Add​ ​the​ ​tomato​ ​paste​ ​and​ ​the​ ​spinach.​ Mix​ ​and​ ​cook​ ​for​ ​a​ ​few​ ​minutes​ ​until the​ ​spinach​ ​is​ ​wilted.​ Add​ ​the​ ​rest​ ​of​ ​the​ ​spices,​ ​the​ ​blended​ ​beans,​ ​the​ ​unblended​ ​beans​ ​and the​ ​remaining​ ​liquid,​ ​the​ ​chicken​ ​broth​ ​and​ ​the​ ​canned​ ​diced​ ​tomatoes,​ ​fluid​ ​and​ ​all.​ Once​ ​it comes​ ​to​ ​a​ ​simmer,​ ​add​ ​the​ ​pasta.​ Allow​ ​to​ ​simmer​ ​until​ ​the​ ​pasta​ ​is​ ​cooked.​ You​ ​may​ ​want​ ​to add​ ​chicken​ ​broth​ ​or​ ​water​ ​to​ ​bring​ ​the​ ​soup​ ​to​ ​the​ ​consistency​ ​you​ ​want.​ You’ll​ ​be​ ​surprised how​ ​much​ ​liquid​ ​the​ ​pasta​ ​soaks​ ​up.​ Salt​ ​and​ ​pepper​ ​to​ ​taste,​ ​but​ ​be​ ​careful​ ​as​ ​there​ ​is​ ​a​ ​lot​ ​of salt​ ​and​ ​pepper​ ​in​ ​the​ ​Italian​ ​sausage.

Sprinkle​ ​with​ ​the​ ​grated​ ​cheese​ ​and​ ​serve​ ​with​ ​crusty​ ​bread.​ ​Enjoy​ ​this​ ​delicious,​ ​creamy​ ​and hearty​ ​soup.​ Thank​ ​you​ ​Liz!

Dave​ ​Lobeck​ ​is​ ​an​ ​Edward​ ​Jones​ ​financial​ ​adviser​ ​in​ ​Jeffersonville​ ​by​ ​day​ ​and​ ​a​ ​BBQ enthusiast​ ​on​ ​nights​ ​and​ ​weekends.​ ​Liz​ ​is​ ​his​ ​wife.​ ​You​ ​can​ ​contact​ ​Dave​ ​with​ ​your​ ​BBQ, cooking​ ​or​ ​grilling​ ​questions​ ​at​ ​davelobeck@gmail.com.​ ​You​ ​can​ ​also​ ​visit​ ​their​ ​YouTube channel​ ​at​ ​​www.YouTube.com/BBQMyWay​.

source ⦿ http://www.newsandtribune.com/opinion/columns/bbq-my-way-hearty-italian-sausage-soup/article_f531e608-d6d9-11e7-95a1-2396df0d8825.html

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