Hearty Sausage and Winter Vegetable Soup
This hearty soup is chockfull of winter’s best vegetables. To save time, you can buy peeled chunks of fresh butternut squash in many grocery stores: you’ll need about 20 ounces. This recipe makes enough for two meals: the soup keeps well in the refrigerator for up to five days, and freezes beautifully.
7 sweet Italian sausage links, sweet Italian sausage links,
1 tablespoon olive oil
2 medium onions, chopped
3 carrots, cut into 3/4-inch pieces
3 celery stalks, cut into 3/4-inch pieces
12 ounces red potatoes, cut into 3/4-inch pieces
5 garlic cloves, minced
1 teaspoon dried basil
8 cups unsalted chicken broth
1 (28-ounce) can diced tomatoes
1 3/4 pounds butternut squash, peeled and cut into 1-inch chunks
6 cups chopped kale
1 (15-ounce) can cannellini beans
- Place the sausage in a Farberware Neat Nest 6 Qt. Saucepot with enough water to come about 1/3 of the sausages. Cook over medium heat, turning occasionally, until the water has evaporated, the sausage has cooked through and browned, about 23-25 minutes. Transfer to a cutting board, let cool 5 minutes and cut the sausage across into 1/2-inch thick slices.
- Wipe out the saucepot with a damp paper towel. Heat the oil over medium heat. Add the onions, celery, carrots, potatoes, garlic and basil; cook, stirring occasionally, until starting to soften, about 5-6 minutes. Add the broth, diced tomatoes, squash and kale; bring to a boil, reduce the heat to medium-low, cover and simmer until the vegetables are tender, 15 minutes. Stir in the sausage and beans, increase the heat to medium and return the soup to a simmer and cook 5 minutes longer.