Mostly Tuscan Soup
I’ve been having a hankering for a chicken & white bean soup. Since I don’t have the time to cook raw chicken on weeknights, this quickly turned into a Tuscan inspired chicken sausage & cannellini soup, with kale & farro, and a whole bunch of veggies thrown in. And hence, the “Mostly” in the title of the post.
I sauteed onions and scallion (whites) till caramelized, added garlic, celery, and shiitake mushrooms. Meanwhile, I massaged the curly kale with a bit of salt to brighten it up, and thawed a batch of frozen carrots I had left. Into the pot they went, topped it off with one large diced tomato.
I sauteed, then sliced, the pre-cooked chicken sausages (warning: they have TOO MUCH salt!), rinsed the beans, and added all this into the soup pot with a liter of chicken broth. Into this, I also added half a cup of parboiled farro. I set this on low, and went out to the herb garden that Marc and Ro have been cultivating. Is there anything prettier than a fresh bounty of herbs? I think not.
Stuff was too salty for me, so I added some baby potatoes for good measure. Once everything had cooked, the herbs went in for a few minutes, got pulled out, and then fresh herbs went on top along with scallion greens. Nom nom.