I always have Sweet Italian Sausages in my deep freeze at the ready.
I was watching a video by Chef John on Food Wishes; he was making this Stew he called it. HMMM, I’ve got those ingredients and I love Soup, anytime!
Cannellini Bean & Italian Sausage Soup
Makes 3 nice sized bowls of Soup
2 Sweet Italian Sausages, casing removed
2 15oz. cans Cannellini Beans, drained and partially rinsed
¼ C. Dry White Wine, divided (please don’t use Cooking Wine-use stuff that’s drinkable)
½ C. Sweet White Onion, chopped
2 Garlic Cloves, minced (about 2 tsp.)
1 Qt. Chicken Stock/Broth (homemade if you’ve got it is best)
1 Qt. Water
1 Bay Leaf
1 small piece of leftover Parmesan Cheese Rind *
1 C. frozen Spinach
Salt & freshly ground Black Pepper to taste
Using your fingers, combine the Sausage and 2 tablespoons of Wine in a bowl.
Place a Dutch Oven over medium-high heat, add the Sausage to the dry pot and break up the meat into bite-sized pieces with a wooden spoon. Brown the Sausage.
Add in the Onions, stirring well to coat them in the Sausage renderings; cook until they are translucent.
Add the Garlic and sauté until fragrant.
Deglaze with pot with the other 2 tablespoons of Wine, scraping up all of that lovely fond.
With a Potato Masher, smash ½ of one of the cans of Beans in a bowl and add that, along with the rest of the Beans to the pot.
Pour in the Water and Chicken Stock/Broth, add the Bay Leaf, Spinach, Cheese Rind and a good grind of Black Pepper.
Stir well and bring to a boil over high heat; reduce to a simmer and let the soup bubble for 15 minutes.
Taste and adjust the seasoning with Salt & Pepper.
Serving suggestion: Drizzle some really good Olive Oil over the top of your bowl of Soup, along with some grated Parmesan Cheese.
Remember, a recipe is simply someone else’s idea, take it and make it your own.
Cook for your friends and family!
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