Fall is in the air and the season for soups, stews, fresh baked bread, and candy corn is upon us! This is a delicious and healthy soup perfect for a satisfying lunch or no-mess make it now, eat it later dinner.
What you need:
1 package of Game Sausage – I used Antelope Sausage links that had quite a bit of heat
1 can Cannellini Beans
1 can Garbanzo Beans
1 can diced tomatoes
1 can chicken broth
1/2 – 1 dark beer – I used a Stout
4 Garlic cloves
2 cups chopped carrots
2 cups chopped celery
2 cups loose packed fresh spinach
1 tablespoon pesto
What to do:
1. In a large pot saute onion, garlic, pesto and sliced sausage over medium high heat. Saute for 5 minutes… add beer and saute for another 2-3 minutes.
2. Add chicken broth, diced tomatoes, both cans of beans, more beer and/or water.
3. Bring to a boil and let simmer for 20 minutes.
4. Add carrots, celery, and spinach. Return to a boil and let simmer another 10-15 minutes.
Note: This is best made ahead of time to allow the flavors to mix. I tried not to simmer the soup for too long as the veggies become mushy and the sausage a little rubbery. So cook just long enough and then let sit.
Add salt, pepper, red pepper flakes, etc. as desired. I would imagine there are a lot of adaptions for this recipe. If you try any that you love… please let me know.
Enjoy with some shredded parmesan cheese and a slice of hot crusty bread!