The girls at book club said this soup tasted just like Zuppa Toscana at the Olive Garden. They swear this is a compliment, so I’m going to run with it. This is the perfect soup for fall, and it’s totally easy. This made enough to serve six people with soup and bread. It’s best to make it a day ahead so it has a chance to come together and thicken.
Italian White Bean Soup and Sausage Soup
3 cans white beans – cannelini or great northern – rinsed and drained (15 oz each)
1 pound mild italian sausage (with fennel)
3 cups raw kale (washed)
1 yellow onion (diced)
3 garlic cloves (minced)
1 box chicken or vegetable stock (32 oz.) – check to make sure it doesn’t contain sugar/corn syrup/etc.
1 bunch fresh basil
Bit of lemon peel
Italian herbs
1 cup water
salt and pepper
1 cup parmesan reggiano cheese
In a frying pan, cut up the sausage links or squeeze out the of the casings and brown it. Use the spatula or a wooden spoons to break it up into smaller pieces. Meanwhile in a large pot, drizzle about a 1 tablespoon of olive oil and add the diced onion. Soften it over low heat, then add garlic and beans. Mix together and add stock and fresh basil — or a smattering of dried Italian herbs on hand (oregano or herbes de Provence work great). Cook this up a little bit, then add 1 cup of water and some lemon zest. I just minced up a sliver of lemon peel and put it right in the soup. Let it cool down and put in the fridge overnight. (Don’t worry if it tastes like lemon at this point — it will mellow overnight!)
When you pull the soup of the fridge the next day to heat it up, add the kale about 10 minutes before serving. Add salt and pepper to taste. Sprinkle a teaspoon of parmesan cheese on top before serving. Abbondanza!
Free to be me and yeast free 