White Bean & Frisee Soup

I know, I know.  No one wants to eat soup when its hot outside.  Well I don’t care.  And you won’t either.  Because this soup makes an absolutely perfect summer meal.  It’s spicy and light and quick and easy and a great place to throw those pesky summer greens that your CSA farmer keeps giving you because its not quite tomato and squash season yet.  What’s not to love?  Use Cajun Dream Andouille Sausage if you live near Metcalfe’s.  You’ll fall in love and start wanting to use it EVERYTHING.

White Bean & Friseé Soup

I created this soup to use up a head of friseé I wasn’t sure what to do with, but any hearty green will do.  Chard, kale, and beet greens would all work great.  Members of the endive family (escarole, friseé, etc) hold up especially well in soups.  Also if you are trying to only use CSA box items, feel free to leave out the carrots and celery.  I just can’t bring myself to make soup without these things and always have them in my fridge, but they are not essential to the end product.

Takes 45 minutes
Makes 6 servings

2 tablespoons butter
2 carrots, diced, optional
1 celery rib, diced, optional
1 spring onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
8 cups chicken stock, or 8 cups water and 3 tablespoons chicken bouillon
2 cans cannellini beans, rinsed
1 head friseé, or other green, rinsed and cut into bite-size pieces
2 bay leaves
2 Andouille sausages, sliced, or other sausages of your liking (I just love spicy sausage in a white bean soup; leave it out altogether if your vegetarian and just sub a few drops of hot sauce)
½ cup dry pasta, optional
Kosher salt and freshly ground black pepper, to taste

Melt butter in a large stock pot over medium high heat.  Add carrots, celery and onion to pot.  Cook for five minutes until soft.  Add olive oil and garlic.  Cook five minutes longer until garlic is very fragrant.
Add stock, beans, friseé and bay leaves.  Bring to a boil.  Reduce to a simmer and look for 10 minutes until the greens are wilted.
Add the sausage and pasta.  Simmer for ten minutes longer.  Add salt and pepper to taste, though my soup didn’t need any extra enhancements.  Spicy Andouille sausage and chicken stock are a match made in heaven.
Eat immediately or store in the fridge and eat in the next three days.

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