The Holy Grail of Soups
I’ve had a love-hate relationship with soup over the years. As a child, I disliked it with a passion. As a teenager I started eating it because it seemed grown up and sophisticated to do so. It’s that unspoken and highly traumatic soup peer pressure that we’ve all subconsciously experienced at some point in our life. OK, I have to say I really liked bessara but that was about it; I was indifferent to other soups.
And then there is now. As far as the current state of things goes, I can confidently say that I like soup. I don’t ever particularly crave it or get super excited about it but I do like it. Let’s just say that I like it enough to eat it but it never stood a chance next to a juicy steak or charred chicken, that is, until I made this one. This soup, Her Excellency The Holy Grail of Soups, is deliciousness in a bowl. It is so good I would definitely have it over steak! It is based on Mother’s wonderful chorba broth and augmented with fulfilling hot Italian sausage, cannellini beans, carrots and spinach. It makes a complete meal that’s so flavorful and ready in just a little over 30 minutes.
Savory Soup with Sausage, Beans, Carrots and Spinach
4 to 6 servings
3 hot Italian sausages
2 leeks, minced
¼ cup olive oil
3 carrots, chopped
5 cups good chicken broth
½ teaspoon ground coriander
½ teaspoon turmeric powder
Sea salt and freshly ground pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 bunch spinach, stemmed and chopped
Remove the sausage from its casing and cut it into bite-sized pieces. Place the sausage with the leeks and olive oil in a pot. Sauté over medium-high heat,turning occasionally, 5 minutes.
Add the carrots and chicken broth. Season with ground coriander, turmeric, salt and pepper. Cover with a lid and cook 20 minutes.
Add the beans and spinach. Cook for an additional 10 minutes.
Serve it warm all by itself. No need for bread, croutons or anything else.