Heirloom Bean, Sausage and Tuscan Kale Soup
In November when the weather begins to cool, you'll enjoy this hearty soup.
Ingredients
- 2 Tbsp olive oil
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp Hungarian paprika
- 1/2 tsp each coriander, cumin, turmeric, ginger and cayenne pepper
- 1 pinch saffron
- 1 cup vegetable stock
- 14 1/2 oz canned, diced tomatoes
- 3 Tbsp fresh lemon juice
- 3 cups assorted winter squash of choice, peeled and cut into 1-inch cubes
- 1 cup carrots, peeled and cut into 1-inch cubes
- 1 cup parsnips, peeled and cut into 1-inch cubes
- 1/2 cup cilantro, chopped
- 2 Tbsp mint, chopped
Cooking
Heat oil in a large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients.
Add 1 cup water, tomatoes and lemon juice and bring to a boil. Add the squash, carrots and parsnips. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper. Right before serving, stir half of the cilantro and half of the mint into the stew. Serve the stew over quinoa, couscous or other grains, sprinkling with the remaining herbs.
About this recipe
Recipe courtesy of Laura Marquez
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