Tuscan White Bean and Sausage Soup
Directions
- 1In a large pot, sauté diced onion, celery, and carrots with sun-dried tomato oil, salt, pepper, Italian seasoning, and Calabrian chili.
- 2Add Italian sausage, allow a crust to form, then flip and break it up with a wooden spoon.
- 3Add thyme, rosemary, and garlic. Stir and cook for another minute.
- 4Add tomato paste, let it cook for 1-2 minutes before stirring with other ingredients.
- 5Deglaze with white wine and let it simmer for 1-2 minutes.
- 6Add beans, chicken broth, salt, and pepper to taste; bring to a boil, then reduce heat.
- 7Add Parmesan rind and bay leaf; cover and simmer for 20 minutes.
- 8Remove bay leaf and Parmesan rind; add sun-dried tomatoes, Parmesan cheese, half-and-half, and spinach.
- 9Stir until spinach is wilted. Serve with more Parmesan, lemon juice, and black pepper, and crusty bread.
Ingredients
- 1 lb Italian sausage
- 1 medium onion
- 2 medium carrots
- 2 medium celery stalks
- 2 tsp Italian seasoning
- 1 tsp Calabrian chili
- 6 minced garlic cloves
- 1 tbsp thyme
- 1 tbsp rosemary
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 4 cups low-sodium chicken broth
- 2 15 oz cans cannellini or Great Northern beans
- 1 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
- 1 Lemon juice
- 1 Crusty bread
- 1 tbsp Sun-dried tomato oil
- 1 Salt
- 1 Pepper
Equipment
large potwooden spoon
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