Tuscan Sausage Bean Soup: Yum!

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Location:Nantasket Rd,Hull,United States

I was asked to make soup for a lunch get together today.  I COULD NOT figure out what to make. Then I remembered that I used to own a bakery cafe that specialized in homemade soup.  Soups made from my own personal recipes for the most part.  Right!  I can do this.

I settled on the bakeries signature soup.  One I have made for years, and beloved by all except my children during their anti-vegetable periods.

Tuscan Sausage and Bean Soup

Sausage to make it super yummy.  Lots of veggies to make you feel good about yourself.

Ingredient list:

1.5 lbs sweet Italian or hot Italian sausage (bulk or raw links)
1 large or 2 small yellow onions, diced
1 tablespoon minced garlic (2 or 3 cloves)
2 tablespoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
2 14 1/2 oz. cans diced tomatoes
3 14 oz. cans canellinni beans, drained but not rinsed
2 medium summer squash (zucchini or yellow) diced
10 oz. fresh or frozen spinach, chopped
grated or shredded Parmesan cheese, optional

1.  Brown 1.5 lbs sausage in your favorite soup pot, bulk Italian if possible.  If not, remove the casings from raw link sausage.  This is icky, but not difficult.  Just hold the sausage in your left hand, cut the casing from top to bottom with a sharp knife, and peel it off.  I assume you reverse the sausage and the knife if you are left handed. The sausage can be either sweet Italian or hot Italian depending on your preference.  I use sweet Italian sausage but add a bit of crushed red pepper flake.

2. Use paper towels to absorb excess fat.  I line a strainer with paper towels and let it sit while I chop the onion.

3. Return the sausage to the pot and add 1 large, or 2 small diced onions, 1 tablespoon cheater minced garlic, or 2 cloves you mince yourself.  I always use the cheater garlic, because that's the kind of gal I am. Also add 2 tablespoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes (only if using sweet Italian sausage). Cook until the onion is soft.

--At this point you can transfer it to a crockpot if you are so inclined.  Otherwise . . .

4.  Add 4 cups chicken broth, 2 - 14 1/2 oz. cans diced tomatoes (undrained), and 3 - 14 oz. cans canellinni (white kidney) beans, drained (don't bother rinsing or even draining super well, the starch from the liquid is a good thickener) and bring to a simmer.

--Here comes the healthy part . . .

5.  Add 4 cups (about 2) diced summer squash (zucchini, yellow, or a combination).  These can be from the freezer if you are a gardener.  Or have frozen zucchini for some other reason.  I am not a gardener.  Mostly because I am lazy, but I can now blame it on the fact that my yard is in the ocean.  My harvest would consist of oysters and clams which I would have to fight the seagulls for.  I'll have Milo chase them while I work.  I do not, however, suggest adding oysters or clams to your Tuscan sausage bean soup.  Let this simmer for 10 to 15 minutes.

--More healthy garden type stuff . . 

6.  Stir in 10 oz. chopped spinach.  This can be fresh or frozen.  If frozen, drain well and squeeze out all excess water.  Let simmer 5 more minutes and . . .

SOUP'S ON!!!

Sprinkle Parmesan cheese over individual servings if you desire more salty goodness.

Enjoy!