If you’re running out of ideas for soups or looking for something different, this is a must go! There are so many different types of sausages out there and can be used many different ways. One of my favorites is kielbasa; as a kid I loved it with cheese on crackers. But with it being pretty frigid this Winter all I’ve been wanting is soup. Here’s one that’s a bit different than your stereotypical soup options that’s packed with lots of flavor!
This soup is packed with protein, fiber, and complex carbs which are the best carbs. If you’re not a veggie person, this is the best way to get your veggies. The kielbasa really infuses a nice smoked, salty flavor to the broth and it doesn’t take much to fill you up. If you’re not feeling up to using the rainbow chard you can replace it with another hearty green like collard greens, kale, even spinach will do. As with most recipes on here, you can tweak the ingredients list that works best for you. Using another type of sausage like something spicy is entirely up to you. Enjoy!
SMOKED SAUSAGE & WHITE BEAN SOUP
Over medium-high heat, saute the onions, celery, carrots, salt, and pepper with olive oil for several minutes until softened.
Add the kielbasa sausage, stir, and cook for about 3 minutes. Then, add the rosemary, thyme, and garlic powder. Stir.
Pour in the vegetable stock and let everything come to a boil. Reduce heat, let simmer for about 30-40 minutes uncovered stirring once in a while.
Add the beans and chard the last five minutes.
Remove the rosemary and thyme stems.
Add more salt and pepper to taste.
There is no need to keep buying pre-made jarred marinara when making your own is a no brainer! Trust me on this. If you’re like me and use marinara almost all year round for a multitude of things then this will make your life easier. You’ll also be happy knowing that your marinara isn’t loaded in added sugar and some other random crap that doesn’t belong in there. This recipe can make about two pint-sized mason jars and can store them for later use.
I use this marinara for my Braciole & Italian Sausage that many of you have gone crazy over. Even my Minestrone Soup and if you want in the Mediterranean Meatloaf! This is really the base for a lot of my tomato related sauces and other Italian dishes that I’ll be sharing in the coming days. But let this recipe again encourage you to take away and add the things you love most to make your very own version. Buon appetito!
In a large spot, drizzle the bottom with olive oil and sauté the onion, celery, carrot, garlic, Italian seasoning, bay leaf, salt, and pepper for about 5 – 7 minutes.
Add the basil, stir for a minute then add the can of crushed tomatoes and tomato sauce. Stir everything together thoroughly and let simmer uncovered for 45 minutes to an hour or until it’s thickened. Stir every so often.
Remove the bay leaf from the sauce and add more salt to taste.
If you like a more smooth texture to the marinara, you can cool it and pour the sauce into a blender or food processor to your desired texture. Make a day ahead for better flavor.
Here’s a fresh and tangy Italian “relish” so to speak with a twisted kick of spicy Thai chili peppers. I recently started growing Thai chilies out here in this intense Summer heat and clearly peppers thrive on extremely hot days because there’s a couple dozen chilies growing all at once. With so many harvested I was a little lost with what to do with them until a friend of mine came up with a brilliant idea to make a burn your mouth version of Giardiniera.
In Italy it’s called “sotto aceti” literally meaning “under vinegar.” It’s usually served with your antipasto just like olives are and in the U.S. you’ll find it either in its whole pieces or chopped fine put into a spicy beef sandwich. However you choose to enjoy it is entirely up to you. Personally, being the grazer that I am, I love picking the veggies out of the jar one by one munching away or thrown in a very elaborate salad.
In this particular version I added a few extra favorite things that I thought would be a great fit; lupini beans, radishes and garlic. You can’t go wrong with most veggies when it comes to making a brine and marinating in a jar of olive oil and vinegar. Let me know how yours turns out!
Place the cauliflower, carrots, celery, red bell pepper, radishes, garlic, and salt in a large glass bowl and fill it with filtered water until all the veggies are covered. Use your hands to gently mix the veggies around until most of the salt dissolves. Place plastic wrap over the bowl and refrigerate overnight for at least 24 hours.
Drain the glass bowl of veggies in a colander and rinse them with cold water then transfer back to the bowl. Add the lupini beans, Thai chilies, pepperoncinis, olive oil, vinegar, and water.
Gently mix everything together with a large spoon. Lastly, transfer everything into the mason jar as much as you can.
Refrigerate for a couple of days or longer to your desired taste.