Tuscan Bean Soup
Michael White's recipie for Sunday Dinner - Makes great leftovers.
Ingredients:
3 Cups Cranberry or Pinto Beans
1 Cup Spelt or Wheat Berries
1/4 Cup Extra-virgin Olive Oil
1/2 Pound Sweet Italian sausage, casings removed
1 Pound Kale, coarse stems removed, cut into thick ribbons
1 Large Yellon Onion, diced
1 large Carrot, peeled and diced
1 Rib Celery, trimmed and diced
3 Cloves Garlic, thinly sliced
5 Cups Chicken Stock
1 Cup tomatoes, peeled, seeded and diced or canned diced tomatoes
1 Sprig Fresh Rosemary
1 Sprig Fresh Sage
1/2 Cup Freshly grated Parmeigiano-Reggiano Cheese
Directions:
1. Soak beans and spelt overnight in separate bowls of cold water.  Drain and set aside.
2. Heat olive oil in large pot over medium-high heat.  Add sausage.  Cook, stirring occasionally, until meat begins to separate and brown (3 to 5 minutes).
3. Stir in kale, onion, carrot, celery, and garlic.  Cook until softened (about 10 minutes).
4. Add beans, spelt, chicken stock, and tomatoes.  Bring to a boil.  Stir in rosemary and sage. Reduce heat.
5. Simmer mixture for 1 hour to 1 hour 10 minutes, until beans are tender.  Season to taste with sea salt and ground pepper. 
6. Ladle into bowls, drizzle with olive oil, and sprinkle on cheese.  Serve immediately.





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Maureen Connolly
maureen.connolly ranked #6394
15 recipes 0 comments since Oct 07
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