Italian Peasant Stew was in the google sheet.I went looking for a recipe yesterday and apparently I haven't posted it here before.... So here goes...
Italian Sausage Soup
This is a Tuscan recipe and cooking technique is important to the end flavor. It's different but similar to the Olive Garden Tuscan Soup as it has no cream. This recipe is also adjustable based on upon the number you're serving. Adjust the potatoes, beans and stock to add for more people. For two people I use 2 potatoes, 1 15.5 oz can of beans and a quart of stock.
2 TBS Olive Oil
1 Large Yellow Onion - Diced
Diced celery 1/2 as much as the onion
Diced carrot 1/2 as much as the onion
1 large Jalapeno - finely diced with seeds (optional)
A little Salt
2-4 cloves of garlic - crushed and diced
1 pound hot Italian sausage - Mild can be used (bulk not links)
1 large potato per person - diced
1 can of Mushrooms
1 TBS Italian Seasoning
2 TBS Basil
1 tsp black pepper
2 tsp red pepper flake (optional)
1 quart beef stock, increase as needed for more people. This is a brothy soup.
1 Can diced fire roasted tomatoes
1 Can Cannillini beans with juice
1 bunch of greens (I use Kale, but mustard, collard or even spinach will do) shredded into bite sized pieces. If using spinich, add it to the bowl raw as it doesn't hold up well.
1 cup of shredded Italian cheese blend (mozzarella, Parm, Ramano, Asiago, provolone)
More cheese for garnish
Fresh basil shards for garnish
Start with a cold pot. Add Olive Oil, Onion, carrots, celery and Jalapeno. Stir well and lightly salt the veg. Turn fire on medium low and poach the veg until the onions are translucent stirring frequently. Add the garlic and cook another 2-4 minutes until it becomes fragrant. Add the potatoes and mushrooms and cook another 10 minutes. Push the veg to the side of the pot and add the sausage to the center of the pot. Cook until browned, keep stirring to break up the sausage into small pieces. Once browned combine with the veg and add the spices. Cook another 2-4 minutes until the spices become fragrant. Add the stock and tomatoes. Check your consistency, if it's not brothy, add more stock. Add the beans cover and bring to a boil. No need to adjust the heat, it will get there on its own. Once it comes to a hard boil, stir in the greens and cheese, turn off the fire and cover for 10-30 minutes until the greens are soft. Serve with cheese and basil as a garnish on top.
Enjoy... Goes really well with a crusty bread for dipping
This one is there now!
Thanks for the recipe
