Tuscan Sausage Bean Soup

Tuscan Sausage Bean Soup, also known as Zuppa Toscana, is a traditional Italian Tuscan region soup. The exact origin of the dish is unclear, but it has been a staple in Tuscan cuisine for centuries. Here’s a brief history of the soup:

1. Ancient Rome: Beans have been used in Italian cuisine since ancient times. They were a staple food source for the Romans, and many bean dishes, including soups, were popular.
2. Middle Ages: During the Middle Ages, Tuscan peasants relied heavily on beans as a source of sustenance. They would often combine beans with whatever meats they could afford, such as pork, to create hearty, filling soups.
3. 20th Century: In the 1960s, a restaurant called “Da Delfina” in Florence, Italy, began serving a version of Zuppa Toscana that featured cannellini beans, pork sausage, and a simple broth. This restaurant is often credited with popularizing the dish.
4. Olive Garden: In the 1990s, the popular American Italian chain restaurant Olive Garden introduced a menu item called “Zuppa Toscana,” which closely resembled the soup served at Da Delfina. This helped to spread the dish’s popularity beyond Tuscany and into the United States.
5. Modern Day: Today, Tuscan Sausage Bean Soup can be found on menus across Italy and the United States. Many restaurants and home cooks have their own soup variations, often incorporating additional ingredients, like potatoes, kale, or garlic, to suit their tastes.

Tuscan Sausage Bean Soup is a hearty and flavorful dish from the Tuscany region of Italy. It is a perfect example of the simplicity and robust flavors that Italian cuisine is known for. The soup is made with various ingredients, including sausage, beans, vegetables, and herbs, which are simmered together to create a comforting and satisfying meal.

The soup typically begins with high-quality Italian sausage, which is cooked until it is browned and crispy. The sausage is then removed from the pot and set aside. In the same pot, onions, carrots, and celery are sautéed until they are soft and fragrant. These vegetables form the base of the soup and add a sweetness that complements the savory sausage.

Next, canned or dried beans, such as cannellini or kidney beans, are added to the pot. These beans provide a hearty texture and a natural creaminess to the soup. The cooked sausage is then returned to the pot, along with chicken or vegetable broth and various herbs and spices. Common herbs used in this soup include thyme, rosemary, and bay leaves, which add depth and complexity to the flavors.

The soup is then simmered for several hours, allowing the flavors to meld together and the ingredients to become tender. Towards the end of cooking, the soup may be thickened with a splash of tomato paste or a handful of fresh spinach leaves. The soup is then served hot, garnished with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, and a few fresh herbs.

Tuscan Sausage Bean Soup is a filling and nutritious meal perfect for a cold winter’s day. It is not only delicious but also easy to make, as many of the ingredients can be prepared in advance. This dish is a staple in many Italian households and will warm the heart and satisfy the soul.

Author: Foodie Mob

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Tuscan Sausage Bean Soup

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Ingredients

Ingredients for Tuscan Bean Soup

• 1 pound mild Italian sausage
• 1 large yellow onion, diced (about 1 ½ cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper
• ½ teaspoon ground black pepper
• 4 cups (32 ounces) chicken broth
• 2 cans (15.5 ounces each) great northern beans, drained and rinsed
• 2 cups (60 g) fresh baby spinach
• ½ cup (119 g) heavy whipping cream
• parsley, chopped for garnish

Instructions

1. Add sausage to a large Dutch oven over medium-high heat. Cook until the sausage is browned, breaking up the meat and stirring occasionally. This should take about 10-15 minutes.
2. Reduce the heat to medium. Add the onions, celery, and carrots. Cook until the onions are softened, 3-5 minutes. Add my favorite garlic, and cook for one more minute.
3. Add tomato paste, Italian seasoning, and crushed red and black pepper. Mix well.
4. Add the chicken broth and beans. Bring to a simmer. Simmer for 6-7 minutes or until the celery and carrots have softened.
5. Add the heavy cream and the spinach. Continue to cook until the spinach is wilted, about 5 minutes.
6. I like my soup hot, but to get the great flavors in this soup serve it warm.
7. Enjoy!!