Sausage and white bean soup with parmesan croutons
Tuscan flavors take center stage in this recipe that combines Italian sausage, orzo, and cannellini beans. Crumbled and mixed with tomato paste, the sausage meat is cooked in broth with the orzo, while the beans are added at the very end, along with the spinach.
Ingredients · Servings 6 s
- 340 g (3/4 lb) of mild Italian sausage meat (approximately 3 sausages)
- 45 ml (3 tbsp) of olive oil
- 30 ml (2 tbsp) tomato paste
- 2 liters (8 cups) of chicken broth
- 60 g (1/3 cup) of barley
- 3 slices of country loaf, 2 cm (3/4 in) thick
- 30 ml (2 tbsp) finely grated fresh Parmesan cheese, plus more for serving
- 2 cans of 398 ml (14 oz) each of cannellini beans, rinsed and drained
- 140 g (6 cups) of baby spinach
Method · 55 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F). Line a baking sheet with a silicone mat or parchment paper.
- In a large saucepan over medium-high heat, cook the sausage meat in 15 ml (1 tbsp) of the oil, breaking it up coarsely with a wooden spoon, until it begins to brown, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring. Pour in the stock. Bring to a boil. Add the orzo and cook for 10 minutes, stirring occasionally.
- Meanwhile, place the bread slices on the baking sheet. Drizzle with the remaining oil and sprinkle with Parmesan cheese. Season with pepper. Bake for 10 minutes, or until golden brown. Let cool slightly. Tear into pieces.
- Add the beans and spinach to the soup. Continue cooking for 2 minutes. Adjust the seasoning.
- Pour the soup into bowls. Garnish with parmesan croutons. Sprinkle with parmesan, if desired.
Published in RICARDO Magazine Volume 20 number 3.
