Mushroom, Sausage, White Bean, and Arugula Soup


2 T extra-virgin olive oil
1 medium onion, chopped
2 ribs celery, chopped – make sure you include the flavorful leaves!
1 large or two small carrots, peeled and diced
1 lb mushrooms, cleaned, sliced about 1/2 inch thick bite sized pieces – use your favorite kinds
12 oz chicken apple sausage, sliced into pieces about the same size as the mushrooms – or use your favorite smoked sausage
2 t thyme
1/2 t smoked paprika
3 t garlic powder
1/4 t fresh ground black pepper
Pinch of salt, more if you prefer your food salty
2 cans great northern beans, drained and rinsed
8 cups chicken stock, unsalted
5 oz arugula, torn


In a large pot, heat the oil over medium until it begins to shimmer. Add the onion, celery, and carrots. Sauté until the veggies soften. Add the mushrooms and sausage pieces. Sauté until the mushrooms soften.

Add the seasonings to the pot and stir for two minutes. Add the beans and stock. Bring to a simmer, cover, and cook for one hour… or more if you need to. This soup has held up beautifully in a two hour simmer.

Right before serving, add the arugula and stir until the pieces are nicely wilted.

Serve with dense chewy bread or baking powder biscuits.

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