Damn Delicious: Roberto Soup

Hi, hello, from me and my new favorite soup: Roberto (New Yorker). I can’t retrace my internet breadcrumbs to remember where I came across this soup from Helen Rosner, who is the New Yorker’s Roving Food Correspondent, which sounds like a dream job if I ever heard of one, but this soup is now firmly entrenched in my life. I’ve made it several times and each time I do, I exclaim over and over how damn good it is.

Made with the most simple and humble of ingredients, it just has a special soup alchemy that does me in. Like any good soup, it gets better with time. I’m a major fan.

As you know, I typically link to the original recipe source for my damn delicious posts but today I’m going to share my version of the recipe with a few little tweaks. Here’s why: her original recipe is beautifully written but it’s a pain in the ass for me to follow every time I cook it because she uses a LOT of language to describe the cooking process. It’s helpful, especially for the first time cooking it, but not for when you want to get in, get out and eat dinner. So, mostly for my own laziness, I want the recipe saved in my own archives.

Enjoy!

Ingredients:

• Glug of olive oil
• 1 medium-sized onion, diced
• 2 tablespoons pre-minced garlic or about 3 cloves fresh garlic
• 1 pound of hot italian turkey sausage, removed from casings
• 1 28 ounce jar of whole peeled tomatoes (san marzano if you can)
• 1 quart of chicken bone broth/stock
• 1 can of beans, drained. Any type! I like white beans, but anything is good
• 1 bunch kale, chopped or a few handfuls of any sturdy green (collards, chard, spinach)
• 1 cup grated parmesan cheese
• lemon or lime slices for garnish
• salt and pepper to taste

Directions:

1. Heat olive oil glug in soup pot over medium heat. Add onions and and cook until fragrant. Add garlic. Season with a bit of salt and pepper.
2. After about one minute of garlic cooking, add sausage to pot. Allow to cook until nice and browned and broken down.
3. Once sausage is browned, add tomatoes, beans and broth. Bring to simmer. Use a potato masher or the back of your spoon to break down the tomatoes into bite-sized pieces.
4. Prior to serving, stir in parmesan cheese. It will flavor, but won’t make the soup ‘cheesy’. Season with additional salt and pepper to taste.
5. Ladle soup into bowls and garnish with a squeeze of lemon or lime.

Do you have any delicious soup recipes as your go-to? This one is my all-time fav!