A stash of andouille sausage inspired this soup, which I filled out with pantry staples like canned beans and canned diced tomatoes. To match the assertiveness of the andouille, I flavored the soup with cumin, coriander, and smoked paprika, lots of garlic, tomato paste, and aromatics including peppers, onions and carrots.

As would be customary in a Cajun-esque soup, I finished with lots of (local) greens – thinly sliced as I like. Less customary is a nod to minestrone with the addition of pearl couscous (which I am currently obsessed with) or another tiny pasta. The surprise of the little pasta bits is a fun contrast. A splash of vinegar – and dinner is served. (Prepping takes longer than cooking!)

Top with a bit of grated Monterey Jack or other cheese and serve with bread. Leftovers can be frozen for weeks or refrigerated for a few days.

If you make a batch of this a day or two ahead, don’t add the pearl couscous or tiny pasta until you reheat the soup, as it will absorb liquid as the soup sits. (Before serving, bring the soup back to a simmer, add the pearl couscous and simmer for 6 to 8 minutes; tiny pasta will take less time.)

Note: I made a version of this soup for my Dad a few weeks ago with some andouille I found in his local grocery store. We had a leftover rotisserie chicken that I removed the meat from and made a broth with. I also wound up putting some corn in at the end, as we had it on hand. I think the homemade broth and shredded chicken add a lot (and corn is always tasty) so if you have it or feel like making it, go for it. Otherwise, the version here is plenty tasty, and if you want to change up the vegetables after making it once, feel free to do that.

The andouille sausage I used for this version came from The Grey Barn – I’ve had it in my freezer for several weeks. You will find that commercial andouille sausage varies a bit, so you may want to try different varieties. If you can’t find andouille, you could substitute linguica, but it won’t have quite the smoky-spicy profile. I used greens from Ghost Island Farm.

Serves 6

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced (medium-small) red bell pepper
  • 1 cup diced (medium-small) yellow onion
  • ¾ cup diced (small) peeled carrot
  • 1 ½ teaspoons kosher salt
  • 12 ounces andouille pork sausage, sliced in half moons (about ½-inch thick)
  • 12 ounces boneless chicken thighs (about 3), cut into 1 -inch pieces
  • 2 tablespoons tomato paste
  • 1 (generous) tablespoon chopped fresh garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 14.5-ounce can diced tomatoes (I like small-diced, fire-roasted)
  • 6 cups chicken broth
  • 1/3 cup pearl couscous (or other tiny pasta)
  • 4 cups (packed) thinly sliced kale (any kind, stems removed) or collards or a combination of kale and mustard or collard greens
  • 1 15-ounce can black beans, rinsed
  • Balsamic vinegar
  • Grated Monterey Jack cheese for serving (about 1 ¼ cups)
  • Bread for serving

 

1. Heat 1 tablespoon butter and the olive oil in a large (5- to 6-quart) Dutch oven over medium-low heat.

2. When the butter has melted, add the peppers, onions, carrots, and 1 teaspoon salt. Cover and cook for 5 minutes, stirring once or twice. Uncover, turn the heat to medium, and continue to cook, stirring occasionally, until the vegetables are just starting to brown, about 5 to 7 minutes more. Using a slotted spoon, transfer the vegetables to a plate.

3. Add the remaining tablespoon of butter to the pot and let it melt. Add all of the andouille and chicken and turn the heat to medium high. Cook, stirring only infrequently (about every 2 to 3 minutes), until most of the liquid in the pan (shed by the chicken) has cooked off, and you are beginning to see some browning, a total of 8 to 10 minutes.

4. Return the vegetables to the pan, along with the tomato paste, garlic, spices, and ½ teaspoon salt. Stir well, breaking up the tomato paste with the back of a wooden spoon, until everything is fragrant and well incorporated, 1 to 2 minutes.

5. Add the diced tomatoes and the chicken broth, stir, and bring to a simmer (uncovered). Add the pearl couscous and cook for 4 minutes; add the greens and cook for 3 to 4 minutes more. Add the beans and simmer for 1 to 2 minutes.

6. Remove from the heat (or turn off gas flame) and add a splash (about ½ teaspoon) of balsamic vinegar. Taste and add more vinegar or salt as needed.

7. Serve hot with grated cheese on top and bread or toast on the side.