Unnamed soup
My girlfriend, Mallory, and her parents arrived to a single-digit Minneapolis on Friday night. Having trucked across one of the most boring stretched of the country for 13 straight hours, I wanted to welcome them with something warm and hearty.
Working a full day, plus only being half moved in to our new place, however, made this a more difficult task than I anticipated. A super easy soup recipe was the result.
One can of white beans, one head of escarole, one package of hot Italian sausage (casing-free), a palmful of red pepper flakes, six or seven cups of chicken stock, two cloves of garlic and, the most delicious ingredient, the rind of a chunk of parmesan.
After browning the sausage and garlic, I added the red pepper flakes before dumping in the white beans and stock. After popping in the parmesan rind, I let everything get friendly for 10-15 minutes before adding the escarole. Ten minutes later, it was good to go. A nice crusty bread from the new Rustica on Lake Street, and we were in business. It had a good amount of spice, and the parmesan rind made the stock creamy and buttery. The sausage, of course, was delicious because, well, it’s goddamn sausage.
Mallory’s parents were impressed to the point that her mom said she could live on the soup. I was pleased. Even more so because how easy it was.
2 years ago
