Vegetarian Italian Wedding Soup & Biscuits

So the rain has finally returned to Seattle.  It’s cold, and wet and gorgeous.  There is this image problem with the Pacific Northwest (Seattle in particular) that it rains all the time, but it really hasn't been anything but sunny since May.  While I love the gorgeous days, the lack of jackets and any footwear I wanted, the grass was turning brown, the crops were not as abundant and succulent, and the air was stale and itchy.  

I just got back from a weekend away, where I was the camp chef for 150 girl scouts from age 5 to 18 and adults.  I was able to share the experience with my best friend whom I recruited to scouts when we were in middle school.  It was great to reminisce, to work hard, to see some many happy faces and full tummies (can we have 5th's of bread?).  I got my official camp name (how have I gone 29 years without one?) "Ladle" ... YEA!!!

One of the meals was a Chicken Noodle soup which was absolutely perfect with grilled cheese.  I came home and decided I wanted soup and biscuits.  While I hadn't really grocery shopped since I was going out of town I had to make due with what was in the fridge.

Vegetarian Italian Wedding Soup

1 quart low-sodium Veggie Broth (chicken broth if you're not going veggie)

2 quarts of water

1 bunch Purple Kale (or any other variety that you can find, leaves stripped from stems)

1 can white beans (sub Israeli couscous or large pearl pasta if using meat)

1 14oz Chub of Gimme Lean Veggie Sausage (you can also use bulk pork or turkey sausage if you want meat)

2 clove garlic (grated)

Kosher or Sea Salt (2 teaspoons)

Pepper (1 teaspoon)

Sage (1 teaspoon)

Thyme (1 teaspoon)

Chili Flakes (1/2 teaspoon)

Olive Oil (2-3 tablespoons, less if using pork sausage)

Heat oil over medium heat to just below the smoking point (you should see little ripples) in a stock pot.
 

Add garlic and sausage broken up into small pieces (iddy biddy meat ball size like you'd find on pizza).
 

Saute together until sausage is cooked through and browned (its okay if it sticks, the little bits stuck on are great for flavor).
 

Add the broth and water to the pan.
 

Heat until boiling and reduce to a high simmer.
 

Spice to your tastes and based on the sausage you used.  I added the approx measurements above.
 

Add kale and white beans to broth until kale is cooked through.
 

Taste the broth and check the spices and make sure it doesn't need anything else and you're done! 

*I garnished it with a few shreds of asiago to tie in the biscuits.

Garlic, Asiago, and Thyme Biscuits 

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1/2 cup grated asiago

Bush on Top:

2 tablespoons butter, melted

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

pinch salt 

Preheat your oven to 400 degrees. 

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop (I made iddy biddy ones using an 1/8 cup measuring cup on a parchment lined baking sheet).

Melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried thyme. 

Bake for 12-14 minutes until they just start to turn golden, then take them out and brush them with the butter mixture. Bake an additional 3-5 minutes depending on your oven.

** Since I don't really keep Bisquick in my house, I found a recipe for a substitute so you don't have to go out and buy any** 


Bisquick from scratch

3 cups all-purpose flour, sifted
1 1/2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup cold unsalted butter

Measure the sifted flour, baking powder and salt into a large bowl. 

Use a wire whisk to blend thoroughly.

Cut in cold butter using a pastry cutter (or your hands) until thoroughly incorporated. 

Store refrigerated in an airtight container for up to 4 months.

(Makes Approx 3 cups)