Grilled Andouille and Chile Soup with White Beans and Spinach

For the Beans
  • 1 cup dry cannellini or great northern beans
  • 2 1/2 cups water
  • 1/2 tsp fennel seed, slightly crushed
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • Sea salt
  • Freshly ground black pepper

For the Soup

  • 1 tbsp olive oil, plus more for brushing
  • 12 oz. andouille sausages (about 3 links)
  • 2 jalapeno peppers, stemmed, seeded, and sliced in half lengthwise
  • 2 large cubanelle peppers, stemmed, seeded, and sliced in half lengthwise
  • 1 large or 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 scallions, white and green parts chopped separately
  • 2 garlic cloves, minced
  • 2 cups packed fresh spinach leaves (large leaves torn in half)
  • 4 cups chicken broth
  • Sea salt
  • Freshly ground black pepper

For the beans, parboil the beans for 2 minutes. Remove from the heat, cover, and let sit at least 2 hours. Drain and rinse the beans. Return to the pot and add water, fennel seed, oregano, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.

For the soup, heat a grill pan over medium-high heat and brush with olive oil. Place all the pepper halves cut-side-down in the pan and press down lightly. Grill for 3 minutes, then turn and grill 2 minutes longer, until the peppers have begun to char. Remove to a cutting board and let cool.

Brush the grill pan with a little more oil and add the sausages. Grill for 10 minutes, turning often so that all sides are charred. Remove to a cutting board and let cool.

Heat a large pot over medium heat and add 1 tbsp olive oil. Add carrots, celery, and white parts of the scallions. Cook 5 minutes, stirring often until vegetables begin to soften. Chop the grilled peppers and thinly slice the sausages. Stir into the pot and cook 1 minute. Stir in the garlic and spinach and cook 1 minute. Drain the cooked beans and remove the bay leaf. Pour the chicken broth and cooked beans into the pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 30 minutes. Divide among 4-5 bowls and sprinkle green parts of scallions on top.

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