It seems we’re in that weird span of time just before Spring when we get a beautifully balmy day on Saturday and by Wednesday they’re calling for snow. The perfect weather for getting sick, really. So why not load up your stock pot just once more before winter calls it quits and make this deliciously spicy soup. Hearty enough to warm, light enough to have on those Spring-like days and spicy enough to kick a nasty cold to the curb.
I modified Hillary’s Spicy Sausage and Bean soup for this recipe. I’ve made it so many times since she first shared it with me almost 5 years ago.
P.S. this recipe makes a lot – I mean 3 quarts in the freezer, 2 in the fridge – a lot. So if you don’t want to make quite as much, adjust accordingly.
What you’ll need:
1 1/2 quarts of low sodium chicken stock
1 lb. hot Italian sausage
1 onion, diced
5 garlic cloves,
2 14.5 oz. can diced tomatoes
1 14.5 oz. can great northern beans
1 14.5 oz. can of butter beans
½ head cabbage, sliced thin
Loads of fresh basil
Drain and rinse the beans and set aside. In a large heavy bottom pot brown the sausage over medium heat and mash it into small pieces (be sure to remove any casing). Drain off a little of the fat (I didn’t drain it all because I wanted some of that spicy flavor left in!) and add the onion and garlic and cook until translucent and fragrant – about 5-7 minutes.
Add in the chicken stock, tomatoes and beans. Bring to a simmer, add the cabbage and cover for about 20 minutes. Add the freshly chopped basil last, taste and then season with salt and pepper to your liking.I’ve had leftovers aplenty of this soup but no complaints here! With all that spicy sausage it’s soup-er flavorful (horrible, I know)!