This is a classic Italian soup , created originally to use up the leftover stale bread. It is perfect for those cold winter evenings with a nice glass of Italian Chianti or Barbera.
Ingredients:
- 3 tablespoons of EVOO
- 1 lb Italian mild organic pork sausage, casings removed
- 1 yellow onion, diced
- 2-3 carrots, diced
- 2 celery stacks, diced
- salt and pepper
- 4 garlic cloves, minced
- 2 tablespoons of tomato paste
- 2 cups San Marizano peeled tomatoes
- 2 16 oz cans cannellini beans, drained
- 1 can of corn (optional), drained
- 2 cups chicken broth ( I use kettle & fire)
- Herbs
- tsp fresh thyme
- 1/4 cup chopped Italian parsley
- Red pepper flakes optional to taste
1. In a Dutch oven over medium heat, add the onions celery and carrots. Stirring occasionally, saute until cooked through, around 5-8 minutes, add a little salt and pepper. Add the garlic cloves and saute another 2 minutes until fragrant.
2. Add the pork sausage, casing removed and cook until golden brown. Use the wooden spatula or muddler to break the sausage into small bite size pieces. Add the tomato paste and herbs. Stir for a couple of minutes and then deglaze with a couple of splashes of red or white wine (optional).
3. Stir in the peeled tomatoes, cannellini beans, chicken broth. Season with salt and pepper to taste. Bring the soup up to a low simmer and top with a lid. Simmer for 30-45 minutes to develop the flavor. About halfway through take and keep the lid off and use a spatula or muddler to break up some of the beans to thicken the soup.
4. Top with fresh parsley and serve with toasted sourdough or Italian bread. Enjoy!