When the weather starts to get colder try my Sausage and Bean Minestra to warm your body and soul.
Anyway, you look at it, it’s winter and that means soup weather, the kind that warms you up from the inside out. The kind of soup that almost begs to have a piece of crusty bread dunked into it!
My soups almost always start with a mirepoix or as the Italians would call it a soffrito, which is a diced combination of celery, onions and carrots.
Starting your soup means allowing your vegetables to cook a bit before adding in any water, this process is called sweating down the vegetables. After that, you can begin to add other ingredients to the mix. Whatever I happen to have on hand can find its way into the soup pot, while we start most of our soups from fresh ingredients these days, there was a time that the soup served another purpose, and that was an outlet for leftovers and scraps.
Those were the soups that we loved and some were hard to duplicate because of what was used. I do still make about 50 percent of my soups that way, utilizing leftovers, but some soups just need to be started from scratch. Today’s soup was created from leftover sausage I had on hand.
If you liked this soup recipe you may also like these:
- Cream of Broccoli with Roasted Tomatoes
- Italian Wedding Soup with Tortellini
- Lobster Chowder
- Manhattan Clam Chowder