Tuscan Bean Soup
Italy
Published method, 16 steps.
Ingredients
- 3 cups cranberry or pinto beans
- 1 cup spelt or wheat berries (available at gourmet-food shops)
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½ pound sweet Italian sausage, casings removed
- 1 pound kale, preferably Tuscan, coarse stems removed, cut into thick ribbons
- 1 medium-large onion, diced
- 1 large carrot, peeled and diced
- 1 large rib celery, trimmed and diced
- 3 cloves garlic, thinly sliced
- 5 cups homemade chicken stock, or canned low-sodium stock, plus more if needed
- 1 cup peeled, seeded, and diced tomatoes, or drained canned diced tomatoes
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- Sea salt and freshly ground pepper
- ½ cup freshly grated Parmigiano-Reggiano cheese