Hearty Greens & Sausage Soup
Recipe from Stefano Faita
Ingredients
4 Portions
2 tbsp. olive oil
2 Italian-style turkey sausages in pieces
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 homemade chicken stock
4 sun-dried 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)
Method
In a Dutch oven, heat olive oil over medium to 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 of the liquid has evaporated.
Mash half the beans. Stir in beans, both whole and mashed, stock and sun-dried 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!
Photo: website In the kitchen with Stefano
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