There is just no way around it and no reason to deny it . . there is simply nothing more delicious than this soup . . . so says I (for the moment)!It was just a delight to dine on with the weather beginning to change and the sights and smells of autumn sneaking in. I love the fall! I can't wait to pull out my scarves and and sweaters and bundle up against the cold . . . that is before the sky turns a permanent dreary, milky gray for winter! Living in Austria and Germany taught me that there are a million and one ways to wear a scarf and knot it. So I am now obsessed!
I would love to bake something with pumpkin in it this week if I find the time! It just sounds soooo good! Oh or homemade gingerbread, the actual bread, not the cookies. GH Bread Co has the BEST gingerbread! I swear that I could down a whole loaf myself (hopefully that will not happen) but I would really like to make some myself. I think that I found a good recipe . . . mal sehen.
Oh, I have to add this lil' bit in . . . last night I had a a message on my phone . . . from my former boss from when I first started college(hello Stacy) I was totally surprised that he had called to comment on my blog! I thought "how in the world did he find it?" . . . thanks mom . . . I think she is going to start making t-shirts and aprons with my URL address on them (unless they are already made?) Anywho if you are visiting my blog because of my mom or another family member thanks and I hope that you enjoy! If you stumbled upon it welcome, and if you have checked it out before welcome back! Okay onto the soup . . .
Sausage and Cannellini Soup
Recipe by: Emily
1 lb Sausage (Italian Preferably)
32 oz Chicken Stock
1 cup sliced Squash, (zuc's or crookneck)
1 15 oz can Italian diced tomatoes
1/2 cup Orzo Pasta
1 can Cannellini Beans, rinsed
1/2 medium Onion, chopped
1 Tbsp Olive Oil
1 tsp Sugar
1 Garlic Clove, minced
Red Pepper Flakes
1. Brown the sausage in a large sauce pan or soup pot. Once the meat is no longer pink add the onion, olive oil, and garlic. Once the onion is translucent add the sugar cook for 2 minutes then add the squash. Cook until the meat begins to brown and onions start to caramelize and squash begins to soften.
2. Pour in the chicken stock, and tomatoes. Bring stock to a gentle boil and add the orzo pasta. Gently boil for about 8 minutes then add the beans, salt, pepper and pepper flakes to taste. Simmer for a few more minutes then serve hot!
(I served this soup with our favorite pesto toasts! Shear delight!)
41 minutes ago