Soup It Up
Hearty Tuscan Sausage & White Bean Soup is the perfect cure for a blustery day.
It’s snowing. Again. Big, fat, beautiful, fluffy flakes. It’s the snow of my New England childhood, the snow of every school kid’s fantasy. Yet, here I am, all grown up in New York City, with several pairs of 3-plus inch heeled boots and my favorite pair of snow boots busted beyond repair. What’s a girl to do?
Make soup, that’s what! Whether you’re coming in from the storm or home bound because of it, there’s nothing better than a hearty bowl of soup to warm your bones and soothe your soul. While there a several instant soup options on the market (watch that sodium count!), making your own is a fairly quick and simple option. You probably have most of the ingredients in your pantry already and, with a quick trip to the market, you can soup it up with a flavorful option like sausage or lamb.
Soup first appeared on civilization’s menu around 6,000 B.C. – just about the time waterproof containers were invented – and the hits haven’t stopped since. Every culture and just about every region in that culture boasts a traditional soup. From the Greek Avgolemono (chicken soup with lemon and egg) to Zurek (a Polish sour rye soup with sausages), there are appetizing (and not so appetizing) soups to suit your mood. And, for a literary spin on soup and food, check out soupsong for references, recipes and revelations.
My all time favorite soup to make and eat is Tuscan Sausage and White Bean Soup. I adapted this recipe years ago from the now defunct Annie’s Firehouse, a casual, cool spot in New Haven. I love this soup for it’s versatility – use hot or sweet Italian pork or turkey sausage, use spinach, escarole or any dark leafed green or go all vegan with extra beans and vegetable broth. Make it for your brood or freeze it in small portions to bring to work.
Serve this yummy soup with rustic peasant bread.
Recipe: Tuscan Sausage and White Bean Soup
Serves 6 – 8 as a main course
Ingredients
1 Tbl. olive oil
1/2 medium sweet onion, diced
1 clove garlic, minced
1 15 oz. can fire roasted diced tomatoes, (I like Muir Glen)
4 cups cold water
15 oz. low sodium beef, vegetable or chicken stock
1 lb. hot Italian pork or turkey sausage links, cut into ½” slices
2 cups (1 medium) zucchini or yellow squash, cut into ¼” sliced
1/3 cup red wine
2 tbl. dried Italian seasonings or ¼ c. fresh thyme, oregano and parsley)
1 tsp. each salt and pepper
1 15 oz. can great northern beans (do not drain)
2 cups chopped fresh spinach (or ½ package frozen)
½ cup chopped fresh basil
salt and pepper to taste
grated Pecorino Romano
Prepare
Heat 1 Tbl. olive oil in a heavy 8 quart stock pot over medium high heat. Sautee onion and garlic until soft and golden, about 5-6 minutes. Add tomatoes, heat through and add cold water and broth. Bring to a simmer and add uncooked sausage, zucchini, wine and seasonings. Turn heat to low, cover and simmer for ½ hour. Add beans, stir, cover and simmer for another ½ hour. Add spinach, basil and cheese and simmer uncovered for another 5 minutes. Season to taste with salt and pepper. Ladle into bowls and top with cheese to garnish. Serve with warm, crusty bread.
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