Fagioli con Salsicce (Beans with Sausage) Soup

This time of year is usually perfect for soups and stews, however lately here in the sunshine state the weather has been more like burgers and salads!  With highs ranging in the upper 70’s and low’s hanging around the mid 50’s I've felt more like barbecuing then soup making.  So for my friends and family in the North, this one is for you!

Depending on what side of the Primal fence you’re on, you may or may not occasionally indulge in legumes.  MDA has offered their opinion on the matter and I too believe an occasional indulgence is just fine.  Plus, in my opinion, they provide a texture and thickness to the soup that you just can’t achieve without them.

This is probably my hands down favorite soup recipe, this one is a close second, but when it comes to something hearty and full of flavor it simply can’t be beat.  Sweet Italian sausage, tender cannelloni beans, fresh rosemary and a ton of garlic make this dish packed with flavor and pure comfort.  Carb lovers can boil up some ditalini pasta and serve alongside with some crusty bread but I prefer mine topped with fresh grated parmesan and a good glug of extra virgin olive oil.

Fagioli con Salsicce (Beans with Sausage) Soup
Serves 4-6

3 tablespoons extra virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 small onion, finely diced
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
10 cloves of garlic, finely minced
1 sprig fresh rosemary
2 bay leaves
4 cups homemade chicken stock
1 can chopped tomatoes
2 cans cannelloni beans, drained and rinsed
2 tablespoons sherry (optional)

Heat 2 tablespoons of olive oil over medium heat in a large heavy bottomed pot.  Add the sausage and sauté, breaking apart into small pieces until browned.  Remove sausage from the pan and reserve for later. 

Add the last tablespoon of olive oil to the pan and toss in the chopped onion and sauté until translucent, about 5 minutes.  Create a little space in the center of the pan and add in the tomato paste, allow to cook for about 3 minutes or until caramelized.  Add in the garlic, rosemary and red pepper flakes and sauté until fragrant. 

Return the sausage to the pot and add the chicken stock, tomatoes, sherry (optional), bay leaves and beans to the pot. If you like a thicker soup, add one can of beans to the pot and crush the other with your hands into a paste.  The crushed beans will help make the soup thicker and give it a more creamy texture.  Reduce heat to low, partially cover and allow to cook for 20 – 30 minutes.  Remove the lid and adjust the seasoning with salt and fresh cracked pepper.

Serve in a large bowl topped with fresh parsley, parmesan cheese and a glug of good olive oil.