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Wednesday, October 05, 2011

Get in my belly: Quinoa and Cannellini Bean Soup With Andouille Sausage

At first glance this soup seemed odd to me ... several of my favorite ingredients, but I wasn't sure if they would all go together harmoniously.

Well, I'm pleased to report that they do. GREAT fall soup and super easy! Invite some friends or family over and share. (recipe courtesy of Nugget Markets.)


2 quarts chicken stock
3 tablespoons olive oil
1 yellow onion, chopped
3 stalks celery, sliced ¼ inch on the bias
4 garlic cloves, minced
2 large carrots, sliced into coins ¼ inch thick
2 large ripe tomatoes, diced
6 ½ ounces (½ package) "Aidell's" Cajun Andouille sausage, cut into thin slices
1 14 ounce can Cannellini beans or other type of canned bean, drained
1 cup quinoa
1 Tablespoon kosher salt
2 teaspoons cracked black pepper
1 Tablespoon cumin
1 teaspoon red pepper flakes
¼ cup flatleaf parsley, coarsely chopped

Heat olive oil in a large stockpot on medium heat; add onion and garlic and sauté until onion becomes translucent. Add carrots and celery and continue cooking for 1 minute. Add Andouille sausage, cumin, red pepper flakes, salt and black pepper to stock pot, then add chicken stock. Bring stock to a simmer and add diced tomatoes, Cannellini beans, parsley and quinoa. Simmer soup for 10 more minutes or until quinoa grains are fully cooked and begin to burst.

Ladle into bowls and serve with rustic bread.

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