White Bean Soup with Sausage and RosemaryWritten by CMP on March 01, 2010
I'm going to do it.
Eventually, I'll get one of my kids to eat soup. I mean, other than the tomato "soup" they get a school. So I figure I'll just keep making it until one day they give in. Of course, I enjoy it so it's really no trouble.
Here's my latest effort.
- 1 lb Sweet Italian Sausage, removed from the casing
- 3 Tbs Extra Virgin Olive Oil
- 1 Large Onion, cut into large dice
- 4 Carrots, diced
- 3 Celery Stalks, diced
- 1 Clove of Garlic, diced
- 1/2 Cup of White Wine
- 1 lb Dried Cannelini Beans
- 2 Quarts Chicken or Vegetable Stock
- 1 Rind from a good sized piece of Parmigiano-Reggiano
- 1 Large Sprig of Fresh Rosemary
- 1 Tbs Cider Vinegar
- 2 Tsp Kosher Salt
- 1 Tsp Fresh Ground Black Pepper
The night before making the soup put your dried beans in a bowl, cover with cold water, cover the bowl and set to soak over night.
Heat the olive oil in a heavy soup pot of medium-high heat. When the oil is hot, add the sausage. Brown the sausage well on all sides (about 10 minutes), breaking it up with a wooden spoon as it cooks. When the sausage is well browned, remove it from the pot using a slotted spoon and place in a bowl (don't lose it, you'll be adding it back to the soup shortly).
Add the onion to the pot (plus more olive oil, if needed), and saute until softened (5-6 minutes). Add the carrot, celery, and garlic - stir well and cook for another minute. Raise heat to high and add the white wine. Bring wine to a boil, scrapping any remaining brown bits off the bottom of the pot.
Drain your beans that have been soaking over night and add to the pot, along with the cheese rind, rosemary, cooked sausage, salt, pepper, and the stock.
Bring the whole thing a boil then reduce the heat to low, cover the pot, and simmer for one hour (stirring occasionally). After an hour, place about 1/4 of the soup in a blender (try to leave the sausage pieces out of the blender) and pulse till combined. Add back to the pot and mix well.
Stir in the cider vinegar at the last minute. Serve with fresh grated Parmesan and crusty bread.