ANOTHER soup

Soup is probably always good, but obviously we crave it more when the weather is chilly. I also appreciate how soup gets better with time, there are so many types and variations, and it’s usually light on active time (hello simmer!).

I’ve made this particular soup twice now and John approves, which means a lot considering he “hates soup.” It comes together quick enough to make for a WFH lunch, or can simmer for a long time leading up to dinner. It’s even better the second time. This is best served with a simple green salad on the side, but I can only image how tasty some crusty bread would be as well.

Melissa Clark’s Herbed White Bean & Sausage Stew via NYT Cooking

Notes for the chef:

• I actually don’t half this recipe because it’s great the second time and also with the herb portions, it’s easier to make the full batch.

• For whatever reason, I’m having the hardest time finding dried white beans. It’s sad because I really love the texture of dried beans in soups and stews. If you can find them, use them and follow the recipe’s guidance on water and time. If you can’t, use two cans of drained and rinsed white beans instead (I used one Great Northern and one Cannellini), only add 6 cups of water and simmer for about 40 minutes to an hour — you can simmer longer for deeper flavor, but these beans won’t need to absorb as much water.

• I prefer to use spicy Italian sausage instead of sweet. Also, I’ve had bad luck slicing mine so I removed the casing, crumbled and browned instead. It works out really well IMO.

• Last thing, it does not tell you t top with parmesan, but like, why not?