Sponsored by Cronig’s Markets
This time of year, nothing is better than a big pot of simmering soup on the stove, filling the house with warmth. Why not make it delicious and healthy?
There are a lot of food fads out there, but this soup is a Super Soup, made with straight-up whole, fresh, nutrient-rich ingredients, all with purpose. Cronig’s has all your ingredients in one stop. Using chicken sausage keeps it lighter, but Cronig’s Market has plenty of options. Feel free to top it with fresh grated parmesan cheese.
This soup doesn’t need to sit on the stove all day; it comes together quickly, but like most soups, it’s even better the next day.
¼ cup extra virgin olive oil 11 to 16 oz. chicken sausage, or whatever sausage you prefer, halved and sliced 1 medium onion, diced 3 cups carrots, sliced 2 cups celery, sliced 1 cup leeks, rinsed, halved, and sliced (white part only) 5 cloves garlic, minced 1 cup Italian parsley leaves, rinsed, dried, and chopped 2 Tbsp. fresh rosemary, chopped 2 Tbsp. tomato paste or ¼ cup tomato sauce Dark leafy greens such as kale, chard, or collard greens, rough chop (Rinse and remove the spine if kale is used) 3 cans combination of chickpeas and northern white beans, drained and rinsed 3 quarts chicken broth Salt and pepper to taste
In a large, heavy soup pot, heat olive oil on medium-high heat. Add chicken sausage and sauté until slightly browned. Add onion, carrots, celery, garlic, and leeks. Combine, being sure not to brown, and lower heat. Cook for several minutes. Turn the heat back up and add fresh herbs. Combine and cook for about 5 minutes. Stir in tomato paste, then add the chicken broth. Heat on medium-high. Add chopped greens. Cook on medium-high heat for about 20 minutes, until the greens soften. Add drained beans, combine, and cover the pot, leaving the lid askew so it is not tightly covered. Turn down to simmer and cook for at least one hour or more. Soup is always better on day two.