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HEARTY CHICKEN SAUSAGE and BEAN SOUP

February 11, 2015 by Kelly Stilwell 3 Comments

Doesn't a bowl of hearty chicken sausage and bean soup just sound so good? When it’s a cloudy, rainy, damp day here in the Sunshine State, I like to make a big batch of homemade soup. But not just any kind of soup; it has to be thick and hearty, it has to have a bunch of vegetables and beans, and I always make it with my one “special ingredient” to give it depth and amazing flavor… the rind from a large wedge of aged parmesan cheese.

Doesn't a bowl of hearty chicken sausage and bean soup just sound so good? When it’s a cloudy, rainy, damp day here in the Sunshine State, I like to make a big batch of homemade soup. But not just any kind of soup; it has to be thick and hearty, it has to have a bunch of vegetables and beans, and I always make it with my one “special ingredient” to give it depth and amazing flavor… the rind from a large wedge of aged parmesan cheese. Mmmmm…. Nothing else gives it that umami flavoring!

The funny thing is… I don’t always wait to have a rainy day to make this soup. I make it throughout the year. Even on the hottest of summer days (my family likes the A/C on frigid so if I’m cold, I’m making soup!)   It’s just such a comforting meal. Soup with Salad. Soup with Bread. Or just a cup on it’s own. It makes me feel warm inside. That “taken care of” feeling just wraps around me. And who doesn’t love having a big pot on the stove simmering away, teasing you with the savory smell, just pulling you in enough to start craving it before it’s even dinnertime?

Try this recipe and let me know what you think. Remember: Don’t leave out the parmesan rind! It pulls it all together! You won’t cook another pot of soup without it once you try it!

HEARTY CHICKEN SAUSAGE and BEAN SOUP

Ingredients

1 Organic Fennel Bulb – sliced & chopped into bite sized pieces
5 Organic Carrots – sliced & chopped into bite sized pieces
½ Organic Yellow Onion – sliced & chopped into small pieces
3 Organic Garlic cloves – minced
4 Organic Russet Potatoes – cut into bite sized pieces
Salt & Pepper
½ Stick Butter – cut into squares
1 Package Organic Chicken Sausage
4 Cups Organic Chicken Stock
1 15.8 oz Can of Organic White Northern Beans – rinsed well
1 Large Bunch Fresh Organic Kale – ribs removed & leaves torn into small pieces
1 Parmesan Rind

Directions

Pre-Heat oven to 375.   Place all vegetables (except Kale) in large pyrex dish. Season with S&P and place butter squares around.

This is one of my favorite chicken recipes. I love to make a big pot of soup when it’s chilly outside, but I’ve been known to make it in the heat of summer, too. I love that soup doesn’t keep me in the kitchen all day, though it sure smells good when everyone gets home! This one is a wonderful dinner recipe, but the leftovers are perfect for a quick lunch, too! You’ll love the flavor of the chicken and vegetables, but the parmesan rind is my secret recipe ingredient!

Roast for about 45 minutes; stirring occasionally.

This is one of my favorite chicken recipes. I love to make a big pot of soup when it’s chilly outside, but I’ve been known to make it in the heat of summer, too. I love that soup doesn’t keep me in the kitchen all day, though it sure smells good when everyone gets home! This one is a wonderful dinner recipe, but the leftovers are perfect for a quick lunch, too! You’ll love the flavor of the chicken and vegetables, but the parmesan rind is my secret recipe ingredient!

With the oven still at 375, place sausage links on baking tray. Cook on top rack for 45 minutes until cooked through and well browned. Let cool a few minutes and cut into bite sized pieces.

This is one of my favorite chicken recipes. I love to make a big pot of soup when it’s chilly outside, but I’ve been known to make it in the heat of summer, too. I love that soup doesn’t keep me in the kitchen all day, though it sure smells good when everyone gets home! This one is a wonderful dinner recipe, but the leftovers are perfect for a quick lunch, too! You’ll love the flavor of the chicken and vegetables, but the parmesan rind is my secret recipe ingredient!

In stockpot, on medium heat, add the roasted vegetables and the sausage. Stir to combine. Add the rinsed beans, the Parmesan Rind and stock and bring to a boil. Lower the heat to low and simmer for 10 minutes. Stir in the Kale and cook until wilted. (Be careful not to serve the rind of cheese (unless you divide it evenly… I did that once and it started a fight over who got it! No joke! It’s seriously addicting!)

This is one of my favorite chicken recipes. I love to make a big pot of soup when it’s chilly outside, but I’ve been known to make it in the heat of summer, too. I love that soup doesn’t keep me in the kitchen all day, though it sure smells good when everyone gets home! This one is a wonderful dinner recipe, but the leftovers are perfect for a quick lunch, too! You’ll love the flavor of the chicken and vegetables, but the parmesan rind is my secret recipe ingredient!

Serve with a hearty baguette or these Cheddar Bay Biscuits and a robust Pinot Noir wine.

Serves: 4

This post was written by contributor Jacqui McGovern.

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Previous Post: « Balsamic Pork Chop Dinner for Two
Next Post: Chicken Parmesan with Spaghetti Squash »

Reader Interactions

Comments

  1. Jenn

    February 21, 2015 at 12:57 am

    This looks so delicious! Yum.

    Reply
  2. Mai T.

    March 31, 2015 at 2:48 am

    I think this is such a creative recipe! I've only eaten bean soup or chicken soup but not altogether. Gotta try!

    Reply

Trackbacks

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    February 16, 2019 at 4:16 PM

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Welcome! Food, Fun & Faraway Places® is a travel and lifestyle blog written by Kelly Stilwell. From delicious recipes to world travel, I’ve got you covered! Contact me at kastilwell@gmail.com.

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