Tuscan White Bean & Sausage Soup
Directions
- 1In a large pot, sauté your mirepoix (carrots, celery, and onion) in sun-dried tomato oil and season with salt, pepper, Italian seasoning, and Calabrian chillies.
- 2Add your preferred protein (Italian sausage), allow a nice crust to form, then flip and break it up with a wooden spoon.
- 3Add in fresh rosemary, thyme, and garlic; stir and then add in the tomato paste, letting it cook off in the pan a bit before incorporating with the rest.
- 4Deglaze the pan with white wine before adding in the beans and chicken broth, and then season with salt and pepper to taste.
- 5Bring to a boil, reduce heat, then add in a Parmesan rind and a bay leaf, cover and simmer for about 20 minutes.
- 6Remove the bay leaf, add in sun-dried tomatoes, Parmesan cheese, half and half, and spinach.
- 7Top with more Parmesan, black pepper, and finish with some lemon juice.
Ingredients
- 1 lb Italian sausage
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 2 tsp Italian seasoning
- 1 tsp Calabrian chili
- 6 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 4 cups low-sodium chicken broth
- 2 cans cannellini or Great Northern beans, drained and rinsed
- Parmesan rind
- 1 bay leaf
- 0.5 cup sun-dried tomatoes
- 1 cup freshly grated Parmesan
- 0.5 cup half and half or cream
- 2 cups fresh spinach or kale
- lemon juice
- crusty bread
- 1 tbsp sun-dried tomato oil
- salt
- pepper
Equipment
large potwooden spoonladlegrater
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