Around Western Colorado, Winter has decided it’s not quite ready to be pushed out by Spring. So, the other night I decided to make this yummy and super easy-peasy soup full of the flavors of winter and a hint of spring spinach. Friends Carol and Scott joined us, bringing along a yummy growler of vanilla orange blossom beer and a loaf of Dakota bread–both perfect with this soup.
Gather a few ingredients:
- 1 medium yellow onion, chopped
- 4 medium potatoes, chopped into a large dice (I leave skins on, but peel them if you want!)
- 1 pound pre-cooked sausage cut into 1/4 inch half-moons (I like this Fire Roasted Red Pepper Chicken Sausage–spicy, smoky, yummy!)
- 3 cloves garlic, pressed using a garlic press or minced
- 2 (32 oz) boxes chicken broth
- 2 (15 oz) cans cannellini beans, drained (Any white bean will be fine.)
- 1 box fresh baby spinach, rough chopped
- 1 bay leaf (fresh or dried)
- 1/8 tsp grated nutmeg (Yes! Nutmeg! So yummy with sausage–trust me!)
- salt and pepper to taste
- grated pecorino romano to garnish (Any grated hard cheese is yummy!)
If you use a milder sausage, you may want to add 1/4 tsp red pepper flakes, or set them on the table and add to the soup after it’s cooked.
Set a large pan on the stove over medium-high heat. Add chicken broth.
Peel and chop an onion, chop potatoes into a large dice, and chop sausage into 1/4 inch half-moons. Even though this sausage is pre-cooked, I like to use a cutting board that can be washed in the dishwasher.
Place the onions, potatoes, sausage, garlic, and bay leaf into the pot, and simmer until the potatoes are fork-tender. Your kitchen will be smelling yummy in just a couple of minutes!
While potatoes are cooking, rough chop the spinach.
When potatoes are tender, add cannellini beans, spinach and nutmeg.
Let this simmer for at least 10-15 minutes for all the flavors to come together. The potatoes and beans will create a nice starchy thickness. Taste the soup and add salt and pepper as needed. Remove the bay leaf, ladle into bowls, top with grated pecorino romano and serve!
I must confess, that after smelling this soup cook, I dug right into it. After I’d eaten about a third of it, Carol asked if I had taken a picture. Arggghhh! No! So I added a bit more cheese–definitely a good thing–for the photo and here it is. The grainy-seedy Dakota bread was a perfect accompaniment, as was the beer! Leftovers, like for most soups, are even better than the first time around. Yummy!