Spicy White Bean Soup with Bowery Mustard Frills

Prep: 5 minutes | Cook: 15 minutes Serves 2-3

When there’s a chill in the air, warm up with this spicy soup from Chef Kia!

  • 1 tablespoon olive oil
  • 3 sweet italian sausage
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • ½ pound baby golden potatoes, diced
  • 1 14oz can of white beans
  • 1 teaspoon red chili flakes
  • kosher salt
  • 4 cups chicken stock
  • black pepper
  • 2 Bowery Mustard Frills, 1.5oz
Recipe Preparation
  1. In a medium sized pot heat the olive oil.
  2. While the pot heats, remove the sausage from the casing and crumble into smaller pieces.
  3. Add the sausage to the pan and cook until the fat renders and it begins to brown, 5 to 7 minutes.
  4. Add the onion to the pot to sauté with the meat until the onion is translucent.
  5. Mix the garlic in and cook for another minute, then add the potatoes in the pot and mix thoroughly.
  6. Let the mixture cook for about 4 minutes to soften the potatoes.
  7. Open your beans and drain the liquid then pour into the pot.
  8. Season with the red chili flakes and a pinch of kosher salt.
  9. Pour the chicken stock in, stir and bring to a simmer.
  10. Cook the soup until the potatoes are tender, then season with more salt and pepper to taste while stirring in the mustard frills.