Name: Cassoulet Soup
Yield: 2 Servings; Can be doubled
Ingredients: 1 small onion, chopped; 3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds; 1 teaspoon dried thyme; 2/3 cup dry white wine; 2 cups canned low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained; 1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat; 2 tablespoons chopped fresh parsley

Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.

Recipe information

Yield
2 Servings; Can be doubled

Ingredients

1 small onion, chopped

3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds

1 teaspoon dried thyme

2/3 cup dry white wine

2 cups canned low-salt chicken broth

1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained

1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat

2 tablespoons chopped fresh parsley

Preparation

Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

Recipe information

Ingredients

Preparation

Recipe notes