ITALIAN WEDDING SOUP

image MAKES 6 SERVINGS

A SIMPLE, RUSTIC SOUP IS what I so often crave in the cooler months, and Italian Wedding Soup always fits the bill. Traditionally this recipe often calls for meatballs and orzo pasta, but mine relies on pantry staples you may already have on hand with the addition of our Fennel and Garlic Sausage (here) and some crisp apple for sweetness. Our Vegan Béchamel (here) makes the soup silky and creamy without feeling heavy, but if you want a quick substitution, any plant-based milk will work just fine. Feel free to slice the sausage into small meatball shapes to remain a bit more traditional or crumble it up and use it as more of a ground meat instead. With a nice slice of crusty bread, dinner (or lunch) is served.

2 tablespoons safflower oil

6 cloves garlic, minced

1 tablespoon fennel seeds

1 large yellow onion, ¼-inch diced

1 large carrot, peeled and chopped

2 teaspoons red pepper flakes

1 tablespoon dried basil

1 head dinosaur kale, stemmed and roughly chopped

2 Yukon Gold potatoes, peeled and ½-inch diced

2 teaspoons sea salt

7 cups vegan vegetable stock

1 tablespoon vegan butter

1 firm green apple, peeled, cored, and ¼-inch diced

1 cup Vegan Béchamel (here) or unsweetened plain almond milk

2 teaspoons freshly ground black pepper

3 links or ⅔ pound Fennel and Garlic Sausage (here) or Field Roast Italian Sausage, grilled and cut into ¾-inch slices

1. In a stockpot over medium-low heat, heat the oil and then sauté the garlic and fennel seeds for 3 to 4 minutes, or until very fragrant.

2. Add the onion, carrot, red pepper flakes, and basil and increase the heat to medium. Stirring occasionally, allow the vegetables to sauté until the onion is translucent.

3. Add the kale, potato, salt, and stock and increase the heat to medium-high. Cover and, stirring occasionally, allow to cook for about 20 minutes.

4. While the soup is cooking, in a small skillet over medium heat, sauté the apple in the butter until the apple starts to brown, about 10 minutes. Remove from the heat and set aside.

5. Add the remaining ingredients, including the sautéed apples, to the soup, lower the heat to low, and cover. Allow to simmer for about 10 more minutes and serve.