Tuscan Italian Bean and Sausage soup is one of my favorites. If I am having a hard time figuring out what to eat, my fallback is to always go with soup. Soup is the perfect comfort food. It doesn’t matter whether we are in the height of summer or enjoying a wintry meal next to the fireplace. I love all soups: Some of my favorites are Tortilla, Ramen, Lobster Bisque, Hot and Sour, Pho, and Matzo Ball. I know there are a lot more, but if you would like to check out some of my soup and stew recipes, Check here!
What Makes this Recipe So Good?
Why is this soup one of my favorites? It’s all about the beans! We need to start with the perfect dry bean in our recipe. In the old days, when I was “hangry”, and my only thought was to get something on the table quickly, I would go the canned route. I suppose now I am a little more “discerning” and love to cook, so I take whatever time I need and plan my meals accordingly. All that being said, I have found a great resource for dry beans, Ranch Gordo. Check them out!
The variety of their Heirloom Beans they sell is amazing. I have always been happily satisfied with their beans in many of my dishes. When making my version of New Orleans-style Red Beans and Rice, I used Rancho Gordo’s Domingo Rojo . The recipe turned out awesome!
For this recipe, I used Rancho Gordo’s Jacob’s Cattle. The beans need to cook for about two hours. They will have a soft and tender texture that you expect from a good bean dish. Add sausage to the dish and I am a happy man! Of course we add spinach to the dish to convince ourselves that we are eating healthy.
Other Notes and Tips
I have added some optional ingredients that you can add if you have them in your pantry. Since I am always trying new recipes, I have more stuff in my pantry than I can remember. When buying cheese like Parmigiano Reggiano, start saving the rinds. They add a great flavor to sauces and soups. Just wrap the rinds in plastic wrap; place in a zip-lock bag; place in the freezer, and use when needed. I happened to have some in my freezer, so I added it to my list of optional ingredients.
I love adding diced guanciale to recipes that could help intensify or enhance the overall flavors of the dish. I had some in the freezer, so I added it to my list of optional ingredients.
Fennel Pollen is another one of those ingredients in my pantry that has been waiting to be used. Since fennel is one of my ingredients, adding some fennel pollen before serving adds a nice sense of anise to the dish.
All the optional ingredients are great if you have them. Even if you don’t, you will still enjoy this dish and ask for more! Don’t worry! This dish may be your next family favorite!
I hope you enjoy the recipe! If you are interested in elevating your “Bean Cuisine” Game, look into Rancho Gordo! You will be happy you did. Please leave your comments in the space below. And as always, thanks for Spending Time in My Kitchen!
Tuscan Italian Bean and Sausage Soup
6
servings20
minutes2
hours30
minutes12
minutesIngredients
1 1/2 lb Italian sausage
8 Oz Baby spinach
1 lb Jacob’s Cattle Beans (Favorite dry beans)
1 Onion, small dice
8 Oz Small fennel bulb, small dice (save the fronds)
1 Carrot, small dice
1 Small red bell pepper, small dice
10 Cups Chicken unsalted chicken broth.
1 tsp Dry oregano
1 Tbl Fresh rosemary
1 Tbl Fresh thyme
1/4 tsp Red pepper flakes
1 Tbl White pepper
2 Bay leaf
1/2 Cup Heavy cream
1/2 tsp Fennel pollen (Optional)
Parmigiano Reggiano cheese rind (Optional)
4 oz Guanciale, small dice (Optional)
- Garnish
Grated Parmigiano Reggiano cheese
Fennel fronds
Directions
- Prepare the Beans
- Add the beans to a pot of unsalted chicken stock. Make sure the level of liquid is at least two inches above the beans. Soak the beans for a minimum of 2 hours or overnight (I always soak overnight, but I know sometime we are in a hurry!)
- The beans will have expanded if you have soaked the beans enough. The less time you soak beans, the more time will be needed to cook.
- Let’s Make Our Soup!
- Cut up guanciale into a small dice. Set aside
- Add diced guanciale to a Dutch oven over medium heat. Cook until the fat has rendered most of its fat. Remove the sausage from its casings and add it to the Dutch oven. Mash into small bits with the back of a wooden spoon or a potato “masher”.
- Cook until the sausage has starting to brown. Remove sausage and guanciale from the pan and set aside. Leave fat in the pan to brown the veggies.
- Cut the onion, fennel, and carrot into small dice. Season the veggies lightly with salt. (Sausage may be a little salty, so no need to add much salt at the beginning) Add veggies to the Dutch oven and cook until the onions are translucent. We don’t want the veggies to overcook. They will continue to cook while simmering in the broth.
- Add the beans and the chicken broth to the Dutch oven. Make sure that your broth is about two inches above the beans. Turn the heat on the stove to medium-high. Bring the beans to a hard boil. Rancho Gordo says to keep the beans at a boil for about ten to fifteen minutes. You have to give them a good, hard boil to let them know who’s boss, and then reduce the heat to a gentle simmer before covering. During the cook, you need to open and close the lid, keep it ajar to allow for evaporation, and help control the heat. The bean broth will be superior if it has had a chance to breathe and evaporate a bit.
- Add guanciale and sausage to the Dutch Oven.
- Add all other seasonings: Oregano, Thyme, Rosemary, Bay leaf, and Parm rind (if you have one). T
- Beans should simmer for 1 to 3 hours. Once beans have started to turn soft, taste and salt to taste. Cut the bell pepper into small dice and add it to the Dutch oven.
- When the beans are cooked, slowly add and mix in the heavy cream. Sprinkle a tsp of fennel pollen into the soup (if available). Add the spinach and cook until the spinach has wilted a bit and is a bright green. Take the soup off the heat and serve.
- Garnish
- Grate some Parmigiano Reggiano cheese. Plate your dish and sprinkle some cheese over the top. Rough chop some Fennel Fronds and add to the bowl.
- Enjoy!
Notes
- From the Rancho Gordo Website, they mention that there is some current thought that you should not drain your beans after soaking. Here is what they say, “Add the beans and their soaking water to a large pot. You have been told before to change the water and rinse the beans. The thinking now is that vitamins and flavor can leach out of the beans into the soaking water you are throwing down the sink. There is conflicting scientific evidence that changing the water cuts down on the gas. If you want to, do it. If it seems unnecessary, don’t. I have tried this method of using the soaking water and have loved the results!
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