Spring Sausage Soup

With spring here, baby kale is showing up in the greenhouse and asparagus is coming in from local farmers. Add our Simple Sausage—made with pork from our Berkshire pigs, sautéed onions, and a splash of red wine vinegar—and you have our delicious Spring Sausage Soup. It's been so popular at the Midway store that we adapted the recipe so you can make it at home, too. Order the sausage online and you're most of the way there.

Yields: 4 large servings | Prep Time: 45 minutes | Cook Time: 55 minutes | Total Time: 1 hour 40 minutes

INGREDIENTS

• 1 medium zucchini
• ½ pound (8 ounces) asparagus
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon fine French salt, plus more to taste
• ¼ teaspoon freshly cracked black pepper, plus more to taste
• 1 sprig rosemary
• 1 sprig thyme
• 3 cloves garlic
• 1 lemon
• 1 pound Ballerina Farm Simple Sausage, or Ballerina Farm Pork Sausage*
• 1 (15-ounce) can white beans, drained and rinsed
• 1 rind of parmigiano reggiano (optional)
• 4 cups (32 ounces) chicken stock, or chicken bone broth 
• ½ cup basil leaves, loosely packed
• ⅓ cup mint leaves, loosely packed
• 2 ½ cups baby kale, loosely packed
• ¼ teaspoon crushed red pepper flakes
• Crème fraîche (optional), for serving
  
• Sourdough bread (optional), for serving

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit. Slice the asparagus and zucchini into 1-inch pieces and place them on a sheet pan. 
2. Drizzle the zucchini and asparagus with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss to coat. Transfer the vegetables to the oven and roast for 10 to 15 minutes, or until al-dente and slightly browned.
3. Meanwhile, remove the leaves from the rosemary and thyme sprigs. Mince the rosemary leaves, thyme leaves, and garlic and set aside. Zest and juice the lemon and set aside. 
4. To a 3.5- to 5-quart Dutch oven or heavy-bottom pot, add the remaining 2 tablespoons of olive oil and place over medium heat. 
5. Once hot, add the simple sausage and cook until browned, about 4 to 6 minutes. 
6. Add the minced garlic, rosemary, and thyme. Cook, stirring occasionally, for another 2 to 3 minutes to soften the garlic and herbs. 
7. Add the white beans, parmigiano reggiano rind (if using), and chicken stock to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, uncovered, just to bring the flavors together. 
8. Add the roasted zucchini and asparagus to the soup and simmer for an additional 5 to 10 minutes, until the vegetables are completely tender. 
9. Remove the parmigiano reggiano rind, then tear the basil, mint, and baby kale into the pot. Add the lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper to taste. 
10. Divide the soup into bowls, top with creme fraiche, and serve with torn bread (if using). Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Notes
*If using our regular Pork Sausage instead of our Simple Sausage, add a small splash of red wine vinegar after sauteing the garlic, rosemary, and thyme in step 6.