Let’s talk about soup. It’s been a while since we talked about soup. Mainly because it hasn’t really been soup weather.
Soup is always comforting at this time of year and also it involves only one pot.
Everyone loves cooking that only involves one pot. Less washing up is always a plus. Especially when there are other things to be getting on with.
Like a Christmas movie marathon (how is it possible that it is December next week. Next week!)
This soup is a winter staple in my family. Not only is it packed with flavour but it also fills your belly. And it’s warming and cozy in a ‘wrapped in a flannel blanket’ way. Who doesn’t want to be wrapped in a flannel blanket?
Maybe comparing soup to a flannel blanket isn’t such a good thing . . .
Anyway . . .
I was asked by the lovely people at Tuscany Now to come up with a Tuscan recipe for their latest Cook-Off.
Instantly I thought of soup.
Initially I thought of a tomato based soup. Something along the lines of a minestrone.
I consulted the oracle (aka Google) and that is when I came across something known as Zuppa Toscana, or Tuscan Soup.
As with most regional recipes there seems to be numerous variations – with potatoes, without potatoes, with beans, with fennel etc. etc. but they all contain sausage, kale and cream. Which made me instantly think of this soup.
Sausage, kale, beans, cream, rosemary and garlic all have a party in a pan.
And then they will have a party in your belly.
It may not be truly authentic, but it is truly tasty.
Sausage, Kale and Bean Soup
- 3 tbsp olive oil
- 450g sausages (gluten-free – I used rosemary and thyme pork chipolatas from Waitrose), cut into bite-sized pieces
- 4 garlic cloves, thinly sliced
- 1 1/2 tbsp fresh rosemary, finely chopped
- 1 large red onion, diced
- 800ml chicken stock
- 2 x 400g tins of flageolet beans (or one tin of flageolet and one tin of cannellini beans), drained and rinsed
- 75ml double cream
- 300g kale, woody stalks removed
- salt & pepper
- Heat the oil in a thick bottomed stew pot and fry the sausage pieces until golden brown.
- Turn down the heat and add the garlic, rosemary and onion. Stir and cover with a lid and cook gently until the onion is soft and light brown (I remove the stalks from the kale at this point as it seems to take the right amount of time for the onion to cook).
- Add the beans and chicken stock and bring to a relaxed simmer. Cover and cook for 20 minutes.
- Stir in the kale and cream and mix in well. Simmer for a further 10 minutes covered, followed by another 10 minutes uncovered.
- Season to taste and serve.
NB – can be made up to 24 hours in advance. Reheat when required.
© The Pink Rose Bakery 2014