So, I’m just going to go ahead and apologize right off the bat for posting a non-thanksgiving-ish recipe the day before the holiday. I know, it’s heresy. But you know, this is what came out of my kitchen this week and the only thing I could manage to write about, so here it is. Good thing it’s delicious!
I had all these grand plans of making a bunch of Thanksgiving dishes and sharing them all with you before the day so that you would be jam-packed with good ideas for the big feast. I managed to squeeze a couple out, like the Easy Roasted Brussels Sprouts and the Mini Vegan Apple Pie. But man oh man, the last two weeks have been a total whirlwind. All good things, but no down time at all. Just this past weekend we went out with some coworkers for a birthday celebration, had dinner at our good friends’ house in Atascadero (where Annie and I managed to drink too much wine and get a bit silly), and then had a Friendsgiving at another friends’ house with a bunch of other good people. Don’t get me wrong, it was a really great weekend full of fun stuffs, but when the heck am I supposed to fit cooking in there?!
So, you guys get soup, which I cooked up right quick last night before taking the dog on a walk and cleaning the house (by which I mean AJ cleaned the whole house, because he’s amazing like that) and writing this post.
And you know what? If Thanksgiving just isn’t your thing or you are averse to the traditional turkey-and-mashed-potatoes kind of food normally served for the feast, by all means make this soup. It is hearty, filling, delicious, and easy. It’s gotta simmer for a bit on the stove, but you can get some reading in during that time, or take the dog for a walk. When it’s all cooked up and ready to go, you’ve got a slightly spicy soup from the veggie sausages and crushed red pepper. It’s also really creamy, though, in a white bean and potatoes kind of way. AJ said it’s one of the best soups to come out of our kitchen, and I’m inclined to agree (though my Leek and Potato Soup is darn good).
If you make this and love it, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!
Also, have a very wonderful Thanksgiving, to those of my US readers who celebrate it. If you’re from other parts of the world, you’re welcome for a “normal” recipe, and have a wonderful weekend!
Italian Harvest Soup
An easy, comforting soup recipe. Veggie sausage and red pepper flakes give this hearty soup a bit of spice, while potatoes and white beans make it nice and creamy. This soup is a classic!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 servings
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 3 medium gold potatoes, cut into 1 cm cubes
- 2 15oz cans white beans
- 1 can diced fire roasted tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 Tbsp tomato paste
- 1/4 tsp ground sage
- 1 tsp mixed dried Italian herbs
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 2 cups lightly packed kale
- 2 veggie sausages, cut into half moons
- salt & pepper, to taste
- Warm 1 Tbsp olive oil in a large pot on the stove. Add the diced onion and carrots and cook over medium-high heat until just starting to brown, about 7 minutes. Stir in the garlic, then the potatoes. Let cook for an additional 7 or 8 minutes, stirring occasionally.
- Rinse and drain the white beans, then add them to the pot along with the can of diced tomatoes, the vegetable broth, and the water. Add the tomato paste, herbs, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the potatoes are soft.
- While the soup is simmering, cut the veggie sausages in half, then slice into half moons. Heat the remaining 1 Tbsp olive oil in a skillet over medium-high heat, then add the sausages. Cook, tossing often, until the sausages are nicely browned all over. Remove from the heat.
- When the potatoes are soft, stir in the kale and cook for another 5 minutes or so. Add the browned sausage and stir together, then serve immediately.