We tried this Rachael Ray recipe: https://www.foodnetwork.com/recipes/rachael-ray/sausage-beans-and-broccoli-rabe-soup-recipe-1942314 Our modifications: first, we browned 1 lb (2 links) of sliced Italian spicy chicken sausage in olive oil. Second, we added only the onion, potato, carrot, and garlic. Third, we deglazed with some chicken broth, then we added the remaining broth (2 quarts). We folded in the beans and the bay leaf. We also added ¼ cup shredded parmesan directly to the soup (rather than adding as a light garnish). We brought the soup to a boil, and then covered and reduced to an active simmer for 15 mins. We added 1 oz fresh baby spinach and turned off the heat. We seasoned to taste with salt, black pepper, crushed red pepper, and 1 ½ tsp (½ Tbsp) each apple cider vinegar and red wine vinegar for brightness. (May 2021)
Cooking Adventures 