TUSCAN WHITE BEAN AND SAUSAGE SOUP: A WINTER CLASSIC

It’s still not officially winter here in NYC as far as I’m concerned. Cold, maybe. Dark early, yes. But winter? No, not if you’re Canadian.  I did however have to break out a scarf a couple of days ago, and it signaled the first day that I really felt I needed a good hearty winter meal.

We were at a great wedding a couple of weekends ago at Frankies Spuntino in Brooklyn. Of the many amazing degustations on hand, there was a spicy white bean crostini that kept landing on my napkin. Since then, I’ve been mildly lovesick for white beans. So, in an attempt to quell my affliction, I made a Tuscan White Bean soup. I happened to have Kale on hand and wanted a good spicy sausage in there…the result is a warm, earthy soup that’s perfect for the next 5 months. The spice of the sausage and sweetness of the beans and carrots make this a well rounded meal with a nice chunk of fresh bread.

Tuscan White Bean & Sausage Soup

1 can canellini beans, drained & rinsed
2 quarts unsalted chicken broth
1 bunch fresh kale, stems removed, leaves torn into small pieces
1 medium onion, chopped
2 medium carrots, chopped
1 celery stick, chopped
1/2 can of diced tomatoes (7 oz), undrained
3 garlic cloves, minced
1 fresh bay leaf
1 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 pound hot Italian sausage, cut to half inch slices
3 inch piece of Parmesan rind
1 tbsp chopped fresh sage leaves
Extra-virgin olive oil, for garnish
Grated Parmesan, for garnish

In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, giving it a stir, for about one minute. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.

Add carrots, potato, celery, Parmesan rind, balsamic and chicken stock to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 12 minutes or until the potatoes and carrots are tender and easily pierced with a knife.

Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.

In a skillet, heat the remaining a glug olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the sage, salt, and pepper. Re-cover the pot and continue simmering for another 10 minutes to combine flavors.

Serve the soup with a drizzle of olive oil and a pinch of grated Parmesan cheese. Nothing goes better with this great winter soup than a nice piece of grilled baguette.

Good winters eve!

Tagged as: Kale, Sausage, Soup, White beans, Winter