SUMMER VEGETABLE SOUP WITH ANDOUILLE

Summer Vegetable Soup with Andouille image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces
1 pound red-skinned new potatoes, cut into chunks
4 ounces wax beans, trimmed and halved
4 ounces green beans, trimmed and halved
1 ear of corn, kernels cut off
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1 large tomato, chopped
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams