There is one glaring thing wrong with this post, and that is the small fact that I’m writing it on basically the HOTTEST day of the entire summer. On a day when I should be talking about ice cream or iced tea or a fresh salad…I’m going to tell you to make this hot soup. I know, I know…but really. You should totally make this soup! (Or at least pin it because you’ll definitely be wanting this when the weather changes.)
I actually made this a few weeks ago for the first time and we’ve had it twice since then! It really is that good, takes just a few ingredients and yields a LOT of flavorful good soup.
But first, leeks. Y’all, leeks are soooooooooo amazing, and if you haven’t tried them then we really must remedy that. They’re like this tender, buttery onion flavor and I’m convinced that they go with pretty much everything. The key is to wash them well (GREAT instructions on that here!), but after that they’re good to go in just about anything. I also love them sauteed in a little butter or olive oil and tossed with freshly cooked pasta and parmesan cheese. There’s just so much flavor in there!
This goodness is best served with your favorite cornbread drizzled with a little melted honey butter. Because really, what’s not better when served with that? That’s what I thought – y’all enjoy!
- 1 pound mild Italian sausage
- 2 large leeks, white and light green parts only, cleaned
- 1 clove garlic, minced
- 2 large carrots, washed and sliced
- 2 stalks celery, cleaned and sliced
- 1 (14-ounce) can navy beans, rinsed and drained
- 1 (14-ounce) can chickpeas, rinsed and drained
- 2 quarts chicken stock
- 2 sprigs fresh thyme (or about 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Heat a large soup pot over medium heat.
- Slice the sausage into medallions and place directly in the pan.
- Brown for about 3-4 minutes per side, stirring to break up the sausage slightly.
- Add the leeks and garlic and stir to combine.
- Cook for 4-5 minutes until the leeks start to soften.
- Add the carrots and celery and cook another 4-5 minutes, stirring occasionally.
- Add the beans, chicken stock, thyme, salt and pepper and bring to a boil.
- Reduce heat and simmer for 20-30 minutes until the carrots and celery are tender and the sausage is cooked through.
- If using fresh thyme, remove the empty stems before serving.
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