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“I saved this from the Nov 1982 edition. This soup, which includes a bountiful array of autumn vegetables, takes its inspiration from the soups of Italy.”
READY IN:
1hr 45mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1/4 cup olive oil in large saucepan or Dutch oven over medium heat. Add onion, leek and garlic and cook, stirring frequently, until onion is soft and translucent, about 8 minutes.
  2. Add celery, turnip, carrot, parsnip and bell peppers and toss to coat with oil. Stir in broth, beans basil, rosemary, bay leaf and lemon juice and bring to simmer.
  3. Reduce heat to medium-low and simmer 10 minutes. Discard rosemary sprig and bay leaf. (Soup can be prepared up to 2 days ahead to this point. Let cool, cover tightly and refrigerate.).
  4. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add sausage and saute until cooked through. Drain on paper towels. Cut sausage into 1/2-inch thick slices.
  5. About 10 minutes before serving, bring soup to simmer. Add sausage and cabbage and simmer until cabbage is tender. Add spinach and simmer until wilted, about 3 minutes.
  6. Season soup with salt and pepper. Stir in parsley. Ladle into heated bowls. Serve with grated Parmesan cheese.

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