Oct 1, 2012
With turkey sausage, white beans and hearty greens, this satisfying soup is filling enough to serve for dinner.
2 tbsp. olive oil
2 Italian-style turkey sausages, sliced
1 small onion diced
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
1 tbsp. chopped fresh herbs such as sage, rosemary or thyme
1/4 cup white wine
1 (19 ounce) can cannellini beans, drained and rinsed
4 cups chicken stock
4 sundried tomatoes, finely chopped
Salt and freshly ground pepper, to taste
4 cups chopped mixed greens, such as spinach, Swiss chard, dandelion greens and/or kale
Freshly grated Parmesan cheese, to finish
Crusty bread, for serving
Hot pepper oil, to finish (optional)
In a Dutch oven, heat olive oil over medium to medium high heat. Add sausage and let cook until golden brown, about 5 to 7 minutes.
Add onion, carrot, celery, garlic, herbs, continue to cook until vegetables soften and turn lightly golden brown, about 3 to 4 minutes.
Add wine and let reduce until almost all of the liquid has evaporated.
Mash half the beans. Stir in beans, both whole and mashed, stock and sundried tomatoes. Season with salt and pepper. Bring to a boil. Reduce heat and let soup simmer, about 25 to 30 minutes.
If greens are bitter, such as dandelion greens, blanch in boiling salted water for 1 to 2 minutes.
Add chopped greens to soup and let cook until softened, about 5 minutes.
Finish soup with Parmesan cheese. Serve with crusty bread and hot pepper oil, if desired.
Yield: 4 servings.