The other day James phoned and said it was a cold, rainy day in Portland. Some friends were coming over and he wanted to make Laura’s Tuscan Sausage with Bean Soup and asked for the recipe.
See we made this soup for a Superbowl in 1985 when we were back in New England and it has now become a family tradition to have it on Superbowl Sunday. We didn’t make it last Superbowl and our favorite team (the Patriots) lost. Is there a correlation? Possible….
Anyway today here in Santa Barbara it’s cold and rainy. (Well if you think 50 degrees is cold but it is rainy and that IS rare.) But it is a good soup day and we’re going to make some for supper.
| Author: Laura S. Kirkley
This is our Super Bowl soup, we have been making it since 1985. Serves: 6 |
Tuscan Sausage and Bean Soup |
INGREDIENTS
1 pound, Italian sausage – skinned and cut into 1-inch slices
1 tablespoon, extra virgin olive oil
1 large, yellow onion – diced
4 cloves, garlic – minced
1 14.5 oz. can, diced tomatoes
2 14 oz. cans, chicken broth
2 zucchini squash – sliced into 1/4-inch thick disks
1/8 teaspoon, red pepper flakes (or you can just use hot Italian sausage)
1 15 oz. can, northern white beans – with liquid
6 ounces, baby spinach
Parmesan cheese – grated
French baguette slices
METHOD
- In large skillet or Dutch Oven, cook sausage until browned on all sides. Remove to colander to drain.
- In same skillet heat olive oil over medium heat, add onion and brown, add garlic and red pepper flakes (if using) and continue to cook for one minute.
- Return sausage to skillet and add: tomatoes, chicken broth, zucchini, and northern white beans.
- Cover and simmer over very low heat for approximately 30 minutes to an hour.
- Just before serving add spinach and stir.
- Ladle soup into bowls and sprinkle with Parmesan cheese if desired.
- Serve with toasted baguette slices
