Comments on: White Bean Soup with Sausage Kale and Spinach

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Thu, 06 Mar 2014 01:23:29 +0000

Lisa, thank you so much for making it and commenting. I’m sorry the red pepper flakes were too hot for you. I will amend the recipe to add them to taste. My soup was soupier than it appears, since I didn’t add a ton of the broth to the bowl when I shot it. And perhaps mine was more flavorful because of the seasoning in the sausage I used. I really appreciate you taking the time to give suggestions about how you’d improve it! P~

By: Lisa

Lisa — Thu, 06 Mar 2014 01:07:13 +0000

Hi, Miss P ~
This looked like a good choice to make for dinner and since we had all the ingredients, (not kale), I made it tonite. Thank you for sharing it! It reminded me of “Wedding Soup” and is very attractive. ok, here are my comments… I doubled the recipe because we love leftovers and sharing with neighbors – all except the red pepper flakes and garlic were not doubled. I used only 2 garlic cloves but added 1/2 tsp of dried thyme since it seemed like it might not have any flavor. And ground pepper. I figured the tomatoes and beans (I used both types) had enough sodium so I didn’t add salt. Used regular link sausage as we didn’t have Italian. The pepper flakes were really powerful – a delayed spice kick that gotcha in the back of the throat. I’m glad I didn’t double that! Our soup was “soupier” than yours; probably due to lack of kale. Zucchini would be a good addition for leftovers. Also, I served grated parmesan on the soup, and a side of crispy fried polenta slices. Yes, I did add vermouth. I think that the soup needs some kind of characteristic flavor for a wow factor – maybe add oregano…. Lisa in Indy

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Wed, 05 Mar 2014 22:33:56 +0000

After a LOT of work scrubbing it, putting in water and heating it, and scrubbing some more, it is like new. Thank heaven it was that pot. And even more thanks I didn’t ruin it. I’d hate to have to replace that sucker. :/

By: addie | culicurious

addie | culicurious — Wed, 05 Mar 2014 22:31:06 +0000

Oh I bet… I can’t imagine. Were you able to salvage the pot?

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Wed, 05 Mar 2014 22:27:52 +0000

We always have so much to talk about…I guess writing about it was cathartic enough? I thought I’d turned the burner completely off, but I must have not gotten it all the way, so it cooked on low all night. There was nothing distinguishable in the pan, it was just a pile of black. I think the only thing that saved it from catching fire was that I was using one of my commercial grade copper/stainless-lined stockpots. It was still a huge mess to clean up.

By: addie | culicurious

addie | culicurious — Wed, 05 Mar 2014 22:02:56 +0000

Oh no! Tragedy, P! I’m glad y’all are okay. How did this not come up in our coffee date today???