Bon Appetit's Autumn Soup

Name: Bon Appetit's Autumn Soup
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 10-12 serving(s)
Ingredients: 1/4 cup olive oil; 2 onions, chopped; 3 leeks, cleaned and thinly sliced (white part only); 2 garlic cloves, minced; 4 celery ribs, chopped; 2 small turnips, peeled and chopped; 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 8 cups rich chicken broth; 4 cups cooked small white beans; 1 tablespoon chopped fresh basil (or 1 teaspoon dried, crumbled); 2 inches fresh rosemary sprigs (or large pinch of dried, crumbled); 1 bay leaf; 1/2 lemon, juice of; 2 tablespoons olive oil; 1 lb mild Italian sausage (links); 2 cups shredded savoy cabbage (or other green cabbage, 1/2 small head); 1 cup shredded fresh spinach leaves (1/2 bunch); salt & freshly ground black pepper; 1/4 cup minced fresh parsley; freshly grated parmesan cheese (for garnish)

Submitted by Bren_in_L.R.

"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."

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Ready In:: 1hr 45mins
Ingredients:: 23
Serves:: 10-12

ingredients

¹⁄₄ cup olive oil
2 onions, chopped
3 leeks, cleaned and thinly sliced (white part only)
2 garlic cloves, minced
4 celery ribs, chopped
2 small turnips, peeled and chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 cups rich chicken broth
4 cups cooked small white beans
1 tablespoon chopped fresh basil (or 1 teaspoon dried, crumbled)
2 inches fresh rosemary sprigs (or large pinch of dried, crumbled)
1 bay leaf
¹⁄₂ lemon, juice of
2 tablespoons olive oil
1 lb mild Italian sausage (links)
2 cups shredded savoy cabbage (or other green cabbage, 1/2 small head)
1 cup shredded fresh spinach leaves (1/2 bunch)
salt & freshly ground black pepper
¹⁄₄ cup minced fresh parsley
freshly grated parmesan cheese (for garnish)

directions

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.
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.
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.).
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.
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.
Season soup with salt and pepper. Stir in parsley. Ladle into heated bowls. Serve with grated Parmesan cheese.

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RECIPE SUBMITTED BY

Bren_in_L.R.

Little Rock, Arkansas

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.

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