Stefano's Hearty Greens & Sausage Soup
Suggested material offered in store
Ingredients
2 tbsp. olive oil
2 Italian-style turkey sausages, sliced
1 small onion diced
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
1 tbsp. chopped fresh herbs such as sage, rosemary or thyme
1/4 cup white wine
1 (19 ounce) can cannellini beans, drained and rinsed (½ whole and ½ mashed)
4 cups chicken stock
4 sundried tomatoes, finely chopped
Salt and freshly ground pepper, to taste
4 cups chopped mixed greens, such as spinach, Swiss chard, and/or kale
Freshly grated Parmesan cheese, to finish
Crusty bread, for serving
Hot pepper oil, to finish (optional)
Preparation
In a Dutch oven, heat olive oil over medium high heat. Add onion, carrot, celery, garlic, herbs, continue to cook until vegetables soften and turn lightly golden brown, about 3 to 4 minutes.
Add sausage and let cook until golden brown, about 5 to 7 minutes.
Add wine and let reduce until almost all the liquid has evaporated.
Mash half the beans. Stir in beans, both whole and mashed, stock and sundried tomatoes. Season with salt and pepper. Bring to a boil. Reduce heat and let soup simmer, about 25 to 30 minutes.
Add chopped greens to soup and let cook until softened, about 5 minutes.
Finish soup with Parmesan cheese. Serve with crusty bread and hot pepper oil, if desired.
Enjoy your meal!
Yield
4 servings.
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