Today I would like to share with you my Tuscan Soup recipe! Here is a delicious recipe to try during the cold winter months.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 2 cups Navy beans or white beans of your preference
- 1 Sweet onion diced
- 4 Garlic cloves diced
- 4 Plum tomatoes peeled and seeds removed, chopped
- 5 Golden Yukon potatoes peeled and cubed
- 3 Celery ribs cubed
- 4 Carrots cubed
- 2 Bunches of Kale chopped
- 5 Leaves of Savoy cabbage chopped
- 4 oz Pancetta diced
- 4 Hot Italian sausages casing removed and crumbled by hand
- 1/2 cup Heavy cream
- 8 cups Chicken stock
- Sea salt to taste
- Pecorino cheese for topping
- 4 oz Extra virgin olive oil
Begin by drizzling in the olive oil into a large pot. Warm up and then add in the pancetta. Saute for about three minutes over a medium/ high flame and then remove the pancetta from the pot and set aside.
Add the sausage into the same pot and saute in the olive oil for about two to three minutes, making sure to continuously stir so that it cooks evenly. Remove from the pot and set aside.
Add in another two ounces of olive oil into the pot and then add in the garlic and onion. Saute for about two minutes. Cooking it in the same oil as the pancetta and sausage allows the rest of the ingredients to absorb more flavor.
Add in the carrots, celery and tomatoes and saute for about four minutes.
Next, add the pancetta and sausage back into the pot and pour in the chicken stock. Mix all of the ingredients together and bring to a boil. Continue to cook over a low flame for twenty-five to thirty minutes.
Next, add in the potatoes, beans, kale and cabbage. Mix all together and continue to cook over a very low flame for twenty-five more minutes.
Lastly, mix in the heavy cream and cook for about another five minutes. Remove from the heat. Serve in a bowl with a sprinkle of freshly grated pecorino cheese and enjoy with a side of garlic toasted bread coated with olive oil. Salute and cin cin!