Sausage and White Bean Soup

It is so sunny here and the snow has almost all melted, except for the big mountain of snow in the school parking lot, and it's starting to feel like Spring. This makes me so happy! But I'm trying to not get too excited...last year there was a snowstorm in April. Winter is almost gone but there is still the occasional snowflake and cold wind so I thought I'd make one last winter soup. Something hearty and filling. I picked up some chorizo sausage at the farmers market, soaked some beans, and spent the afternoon making soup! It turned out to be just what I needed! I thought I'd share the recipe just in case any of you wanted to give a hearty winter soup one last hurrah!

Sausage and White Bean Soup
adapted from 'the kitchn'
serves 4

Olive oil
2 links of chorizo sausage, or any spicy sausage, or really any sausage!
1 onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
3 small red skinned potatoes, diced
4 cups chicken broth or vegetable broth
1 teaspoon oregano
1 bay leaf

1 can white beans, drained and rinsed

salt and pepper

Heat some oil in a medium sized saucepan over medium high heat and saute sausage until it's golden on all sides. Remove to a paper towel lined plate.

Reduce the heat to medium and add the onion to the pot. Saute till translucent. Add garlic, saute 30 seconds. Add carrot and potato, saute 5 minutes.

Stir in broth, oregano, and bay leaf. Bring to a simmer. Simmer till vegetables are tender.

Add the beans and reserved sausage. Season with salt and pepper!

Vegetarian Variation: Replace sausage with 1 lb kale. Wash kale and remove the hard ribs, chop into thin ribbons. Add to pot right before add the liquid and let it wilt slightly, then add the broth.

*Loving the response on the last post, keep 'em coming!*