Welcome, food enthusiasts! As the leaves turn golden and the air gets a little crisper, it's the perfect time to cozy up with a bowl of our Sausage, Veggie, and Bean Soup. This dish isn't just a recipe; it's a taste of fall magic in every spoonful.
Sausage, Veggie and Bean Soup (serves 6-10)
1 lb Italian or other Sausage, casings removed
1 celery stalk, sliced
1 onion, diced or sliced
1 carrot, peeled, halved, and sliced
½ cup flour (optional)
3 garlic cloves, sliced minced
1 sprig oregano or thyme (or ¼ tsp dried)
Bay leaf
3 cups diced butternut or other squash
1 15 oz can diced tomatoes
6 cups chicken or vegetable stock or water
1 15 oz can white beans, not drained
Enfuso Traditional Balsamic vinegar
2 tbsp Enfuso Garlic/Tuscan or other Oil
Salt and pepper
Directions:
Heat a large pot or Dutch oven (7-9 quarts), and add sausage into the pot a few pieces at a time. Let brown, and when golden, move sausage to the side of the pan and add celery, onion, carrot, salt, and pepper.
Sauté on high heat until just golden brown, stirring when necessary so nothing burns. Add flour if using, and toss vegetables in flour until it disappears. Add garlic, herbs, bay leaf, squash, tomatoes, salt and pepper, and chicken stock. Bring to a boil on high heat. Add more water if desired.
Once boiling, reduce heat to a simmer and let cook until vegetables are tender, about 25-35 minutes. Add beans and cook another 10 minutes. Taste and adjust seasoning, top with nice oil and balsamic, and serve.
There you have it, our Sausage, Veggie, and Bean Soup - a taste of fall magic that's as warm and inviting as your favorite fall sweater. It's the kind of dish that makes you want to gather your loved ones, set a rustic table, and savor every spoonful.
Stay tuned for more delightful recipes and culinary journeys from our kitchen at PREP Cooking Classes in Seal Beach. Until then, happy cooking, and savor the flavors of autumn!