Ingredients with Measurements:
- 1 pound of pork sausages
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon of dried thyme
- 1 bay leaf
- 2 cans of cannellini beans, drained and rinsed
- 4 cups of chicken stock
- 1 cup of water
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the thyme and bay leaf to the pot and stir to combine.
4. Add the cannellini beans, chicken stock, and water to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
5. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
6. Slice the sausages into bite-sized pieces and add them back to the pot. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking sausages and vegetables, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 22g
Carbohydrates: 25g
Fiber: 7g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chicken or turkey sausage.
- If you don't have cannellini beans, you can use navy beans or great northern beans.
- You can use vegetable stock instead of chicken stock to make the soup vegetarian.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add diced potatoes to the soup for a heartier meal.
- Use Italian seasoning instead of thyme for a different flavor profile.
Tips and tricks:
- To make the soup thicker, add more beans or use less water.
- If you don't have an immersion blender, you can use a potato masher to mash the soup until it is smooth.
- For a spicier soup, add red pepper flakes or hot sauce to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich
Troubleshooting advice:
If the soup is too thick, add more water or stock to thin it out. If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure the sausages are cooked through before adding them back to the soup. Use a meat thermometer to ensure they have reached an internal temperature of 160°F.
Food history:
Marylebone is a neighborhood in London, England known for its historic architecture and vibrant food scene. This soup is inspired by the hearty and comforting dishes served in the area's many pubs and restaurants.
Flavor profiles:
Savory, creamy, and comforting
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Tangy, Hearty, Herbal, Comforting