When we think of making a big pot of soup, we think fall and winter – comfort food; “stuck in the house for hours so we might as well make something yummy” comfort food.
Yes. I know. it’s summer. Too hot to even think about soup. But, just hear me out… it is a nice change of pace from grilling or eating cold salads each night. And if you live in the part of the country where I do… we get rainy days – lots of them – and what better comfort when its thundering and lightening than a beautiful bowl of soup? Ironically, this soup is called “Summer Bean Soup”… perfect for a summer day in the “Sunshine State” when it’s not so sunny!
1# Navy Beans (quick soak or soak overnight)
1 chopped Onion
4 minced cloves of Garlic
3 diced carrots
2 Bay leaves
10 Cups Vegetable Broth
1 large piece of rind from a block of Parmesan Cheese
1# Chicken Sausage (casing removed, broken up and sauteed until cooked through/crisp)
1 large handful of Kale or Spinach
Soak beans until almost tender. (you can soak overnight or a quick soak of bringing beans and 6 cups of water to a rapid boil for 5 minutes. Remove from heat and keep covered for 1 1/2 hours)
In large pot saute onion, garlic and carrot in olive or coconut oil until softened. Add bay leaves and broth. Bring to a simmer and add the parmesan rind along with the soaked beans. Let simmer on medium to low heat – partially covered – so the beans can continue to soften.
In the meantime, cook the sausage in a separate pan.
Once the beans have softened a bit, add a few dashes of himilayan sea salt to bring out the flavor. Add the kale/spinach and cook until wilted. Finally, add the cooked sausage.
Remove the bay leaves before serving!