Italian Sausage Soup with Croutons

I’ve discovered the wonders of soup-making just in time for this ultra-rainy San Francisco winter. It’s so easy and satisfying! There’s nothing quite as lovely than a steaming hot bowl of homemade soup to slurp as the rain drips outside and the heater struggles to keep your home warm.

Italian Sausage Soup

Adapted from this recipe

INGREDIENTS

1 lb ground Italian sausage
3 cloves garlic, smashed
6 leaves fresh basil, ripped
2 carrots, peeled, cut into rounds
2 red potatoes, peeled, cubed
1/2 yellow onion, chopped
2 15oz. cans beans (butter beans are good, and so are black eyed peas), drained
1 15oz. can diced tomatoes
26 oz. container of Swanson’s beef stock (the good stuff, without MSG)
1 15oz. can’s worth of water
Splash of olive oil (1 tablespoon?)
Splash red wine
Salt, to taste (1 1/2 teaspoons?)
Fresh ground black pepper, to taste (1/2 teaspoon?)
Crushed red pepper, to taste (1/4 teaspoon?)

DIRECTIONS

1. Chop all veggies. Drain beans.
2. Remove sausage from casing and separate into chunks. Heat olive oil in large pot. Brown sausage in oil till cooked through.
3. Add onions, garlic, and basil. Saute a few minutes.
4. Add everything else except the beans. Stir well. Adjust seasonings as necessary. Cover and bring to a boil.
5. Lower heat and simmer for 10 minutes, covered. Add beans. Simmer another 5 minutes, covered. Make sure potatoes and carrots are soft enough. Serve with baguette croutons (recipe below).

Baguette Croutons

INGREDIENTS

Sweet baguette
Olive oil
Salt
Garlic salt

DIRECTIONS

1. Preheat oven to 425°F.
2. Toss slices of baguette with a generous amount of olive oil, salt, and garlic salt, to taste. Place on cookie sheet and bake for 10 minutes. Flip each crouton over and bake another 10 minutes, checking to make sure they aren’t getting burnt. Croutons should be golden brown and crispy.