Post from beyond: Marlo’s Less-Than-Kosher soup

photo-13As we may have mentioned before, my sister lives on Long Island. She got her master’s degree at Stony Brook and decided to settle into the lifestyle of bad hair, bad attitudes, bad driving and bad accents. Recently, she had dinner with her former roommate at her parent’s house, where former roommate’s mom made a kosher chicken soup with spinach, tomatoes and beans. Before leaving, she copied the recipe from mom’s kosher cookbook and decided to dekosher it the only way she knows how.

My sister’s unnatural crush on Italian sausage traces back to our childhood. Sausage was relatively cheap and made an appearance once every other week, whether it was roasted, grilled or cooked in a red sauce. The only time we (The Wife and I) seem to eat it is when my sister is home. It’s not that we don’t like it. It’s just that if I’m going to eat something unhealthy, sausage is not my first choice.

She made a couple of changes to the original, but she doesn’t remember the name of the cookbook, so I would say that it doesn’t matter. Apparently, it calls for kale, but she subbed in spinach because “I’d rather lick the floor of Penn Station then eat kale.” Nonetheless, she claims that her version was better. Since I don’t have an original to compare it to, I’ll just have to take her word for it.

Marlo’s Less-Than-Kosher soup
By Marlo Paventi

  • 2 tbsp. olive oil
  • 4 garlic cloves, chopped
  • 4 shallots, minced
  • 1 small yellow onion, diced
  • 8 cups chicken stock
  • 2 cans small white beans, drained and rinsed
  • 1 lb. Italian sausage, sliced into half-inch pieces (she used hot, but sweet will work)
  • 28 oz. can of whole plum tomatoes, rinsed and chopped
  • 1 bag of baby spinach
  • 1 tsp. black pepper

In a stock pot over medium-high heat, bring the olive oil to a shimmer. Saute the garlic, shallots and onions until translucent. Do not let them brown.

Add sausage and cook until its browned. Add the beans, tomatoes, spinach, pepper and chicken stock. Bring to a boil, reduce heat to low and cover. Simmer for 15 minutes. Serve hot.


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