Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini
"Once autumn arrives and the cool weather and dark evenings take over, I crave a hearty one-bowl supper to warm my spirit. I make some version of this nourishing and flavorful soup throughout the colder months, and I always have leftovers in mind. I like to make this soup on a quiet Sunday, then tuck individual servings into the fridge or freezer for quick belly-warming lunches to last throughout the week. The flavors continue to deepen over the following days. — Erin Scott, Yummy Supper Click Here to See More Soup Recipes..."
INGREDIENTS
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2 leeks
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2 Tablespoons unsalted butter
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2 Tablespoons olive oil
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1 Cup diced celery
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1 Cup diced yellow onion
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1 Cup diced carrots
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1 dried bay leaf
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Sea salt
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1¼ Pound pork or turkey sweet Italian sausages with fennel
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7 Cups chicken stock
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1 1/2 Cup stewed tomatoes plus 2 tablespoons tomato paste
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2 large bunches rapini, woody stem ends removed, chopped, 6-8 cups (kale, collards, or any hearty leafy green would also work here
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1 15-ounce can cannellini beans, or 2 cups beans made from scratch
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Freshly ground black pepper
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Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano, and red pepper flakes
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