Tuscan-Inspired White Bean & Kale Soup

Tuscan-Inspired White Bean & Kale Soup

Yes, I know it's summer - but there's something about soup that works for me year-round.  Personally, Gazpacho is not my thing as it's taste and texture reminds me more of a condiment than a meal or primary course. Again, that's just me.  Summer offers a variety of fresh, local, herbs and produce that invokes one to take on the kitchen and get creative; particularly if you belong to a CSA (community sustained/supported agriculture) as part of that experience is to accept and try what is locally produced. At times, depending on the seasonal weather conditions, your weekly ration from the CSA may not result in a sizable portion that could stand alone as a side dish for your family - however, it would make for the perfect addition to a soup or stock so don't be too quick to leave your goodies at the CSA.   

Given my propensity to be an outgoing introvert, I am more likely to be seen in a market than a mall. Additionally, I prefer smaller, specialized markets such as Kimberton Whole Foods since their produce is fresh, people are friendly,  and I enjoy supporting community businesses. The best way to ensure a delicious end result from your trials in the kitchen, is to start with the freshest ingredients, so if you haven't gone to your local whole foods yet, please treat yourself today <3 div="" nbsp="">

Lombardi's Prime Meats - Homemade Italian Sausage

 

The Importance of the Butcher

If you haven't located a fantastic butcher and you live in the Philadelphia region, you must try Lombardi's Prime Meats at 1801 Packer Avenue in South Philly (of course).  Lombardi's homemade Italian Sausage is phenomenal but my favorite version is their Italian Sausage stuffed with broccoli rabe & provolone (pictured above).  Regardless of dietary needs, procuring an excellent butcher will add to your repertoire of recipes in the kitchen.  While in Italy, I can honestly say that a good butcher is held in higher esteem than a physician.  Butchers are not only skilled in how to carve and sell customers the best cuts of meat and poultry, but they generally how best to serve them. Again, just like the CSA provides exposure to produce you may have no culinary experience with - an excellent butcher can expand your culinary palette so that you don't find yourself getting bored with your own cooking.  Lastly, I enjoy knowing that the food I serve my family; particularly my husband; is completely gluten free.

Why is this called "Tuscan-Inspired" or "Tuscan-Styled" soup?

Wild Rosemary

While developing this recipe, it occurred to me that all recipes entitled "Tuscan..."include rosemary. Having recently returned from Italy, I now understand why that would be - as there is a never ending supply of rosemary that grows wild throughout Italy & it is perhaps the most distinct herb that seems to work with every type of dish including savory breads or muffins. 

INGREDIENTS

PRIMARY INGREDIENTS

• 2 lbs. Sausage (wild boar would work as well) - 
• I used mild Italian sausage stuffed with broccoli rabe & provolone 
• Extra Virgin Olive Oil - enough to coat bottom of dutch oven/sauce pot
• 2 "Bunches" of fresh Kale
• Most recently I used (1) bunch of Lacinto Kale and
• (1) bunch of Red Kale
• Thoroughly wash in warm water; dry on paper towels; & roughly cut (chunky cut)
• 3 lbs. Carrots - washed & peeled (if necessary) cut lengthwise in half; then halved again; & cut into 1/2 - 1" pieces 
• 3-4 Celery "ribs" - cut lengthwise in half; then halved again; & cut into 1/2 - 1" pieces (keep size similar to carrots)
• 3-4 medium sized Yellow or Golden Potatoes peeled then cut into 1/2-1" pieces
• 2 Red Potatoes; leave skin on; wash & cut into 1/2 - 1" pieces
• 1 lb. freshly made Cannellini Beans or 2 cans of White Beans 
• 6-8 Quarts Vegetable Stock (or stock of choice)
• *if using store bought stock, I recommend Pacific as it's Gluten Free

SECONDARY INGREDIENTS

• 2-4 Tbsp. Minced Red Onion
• 2-4 Tbsp. Minced Vidalia Onion
• 1-2 Cloves of Garlic - smashed (not cut); discard skin prior to using

TERTIARY INGREDIENTS/SEASONINGS - of equal importance but can be added along the way or after culminating all of the above

• 3-5 Sage leaves (fresh) minced or 1/2 - 1 tsp. dried Dalmatian Rubbed Sage
• Kosher Salt - to taste
• Freshly ground Black Pepper - to taste
• Dash of Nutmeg
• 3-5 Bay Leaf (discard prior to serving soup)
• 1/2 - 1 tsp. dried Thyme or several sprigs of fresh Thyme (discard prior to serving soup)
• 1 Tbsp. of dried Rosemary & preferably a few sprigs of fresh Rosemary as well (discarded prior to serving soup)

DIRECTIONS

1. The easiest way to make this soup is to rinse, peel, & cut all of the primary & secondary ingredients first  - then begin cooking. However, I will also insert how to go about making the soup should you choose to multitask in the kitchen.
2. Using a dutch oven or other large sauce pot, lightly coat the bottom of pot with the Extra Virgin Olive Oil; turn burner on low & add smashed garlic.
3. Allow garlic to slowly brown (may take 10 minutes or so) on both sides making sure not to burn (as it will become bitter)
• While garlic is browning, remove sausage from the casing by gently slicing vertically through the center.
• Remove sections of the sausage and make small to medium sized "sausage balls"
4. Once garlic is browned - discard it & saute' the sausage balls (if there isn't enough EVOO add more prior to saute'ing the sausage).  Turn the burner up to medium low to saute'.
   
• While sausage balls are cooking, 
• Then, clean or peel & cut carrots, celery, & onion (mirepoix)- set aside in the same bowl. 
• Peel & quarter yellow/golden potatoes; rinse & quarter red potatoes - set aside in a bowl 
• Rinse kale with warm water; roll in paper towels to remove water; then roughly cut & set aside in colander or bowl
  
5. When sausage balls are cooked; remove from dutch oven & set aside on a large platter 
6. Add Mirepoix (carrots, celery onion) to the pot and set burner to low.  Sprinkle mirepoix with Kosher salt & pepper and place the lid on the pot.  After 2-3 minutes, remove lid to stir mirepoix and also add in the sage, dash of nutmeg, bay leaves, thyme & rosemary. Replace the lid &  saute' mirepoix under tender ~ 10 minutes. 
• The mirepoix with the lid should also create enough steam that using a wooden spoon, you should be able to scrape any meat remnants off the bottom of the dutch oven and incorporate into the mirepoix to enhance your soup base.
7. Once mirepoix is tender, add the potatoes and gently stir/mix to combine & return the lid to allow potatoes to tenderize as well ~ 3-5 minutes.
   
8. Next, add the Cannellini Beans with the liquid (either fresh from the pot you made them in or from the can); replace lid after stirring and cook another 3 or so minutes.

Fresh cannellini beans - use as much or as little as you like

• You may need to season with the kosher salt & pepper but don't overdo it.

9.  Add a few quarts of stock & turn the burn up to medium.  Once hot enough, add the chopped             kale and return the lid for 2 minutes.  Then lift lid to incorporate kale with the other vegetables.

10. Now it's time to return the sausage balls to the pot, and add remaining stock.

11. The soup should simmer on low for at least 45   minutes.  After ~ 10 minutes, make sure to taste          your broth and adjust seasonings to your liking.

My family enjoys this soup with a little gluten free pasta added individually; never to the pot of soup; and topped with grated Parmigiano cheese & freshly ground pepper.  As a side, a slice (or two) of toasted baked bread is always greatly appreciated!

Honestly, this may sound like a lengthy & laborious recipe, but it's so simple & delicious, you'll gladly have it a few nights for supper or pack it for a nutritious lunch. As always, Bon Appetite and feel free to contact me if you have any questions!

Ciao,

Maryanne

The Gluten-Free Italian

100% Gluten-Free... 100% Made with Love