This is my absolutely favorite time of the year. Seems like this is when we can bring out the good-for-you, hearty comfort foods. Usually when we get the first good cool chill of the season I make our first pot of Posole. The rest of the time we enjoy dining on soups, chowders and stews during the fall and winter months.
Even though our fall has been a tad warmer than usual, we’ve begun to have cooler days and definitely cooler evenings. So, I’ve been on the prowl to find, create and prepare old friends for this and the upcoming colder season.
This recipe is full of good for you ingredients and a taste of Tuscany. Tuscan food is simple peasant food, or as we might call it here in the States, country cooking. It’s made with fresh simple, hearty ingredients. Stuff you have on hand. Look for olive oil, cannellini beans, onions, garlic and roasted meat. Of course, there’s hearty breads and red wine, too.
So, keeping that in mind, today’s recipe is a Tuscan inspired soup I used a chicken – applewood sausage in. We’ve been dining in Tuscany the past couple of nights and enjoying it, thank you very much. Buon appetito!
It’s Tuscan Good Soup
12 ounces chicken sausage (Italian or your favorite I used a chicken – applewood), remove any casings
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped
1 tablespoon minced garlic
2 small to medium yellow squash, cut in half, then quartered, then cut into chunks
5 cups low sodium chicken broth
2 15 ounce cans cannellini beans, drained and rinsed
1 15 ounce can diced tomatoes, do not drain
2 tablespoons ketchup
1/3 cup dry red wine
2 cups fresh baby spinach, washed, dried and stems removed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
Pinch of red pepper flakes
- In a large stockpot over medium high heat cook chicken sausage until brown, about 5 minutes. Stir to prevent burning.
- Add onion and cook until onion begins to turn translucent, about 5 minutes, stirring often.
- Next, add squash and garlic and cook for about 1 minute, stirring frequently.
- Add the remaining ingredients, except the spinach and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- After 10 minutes add the fresh baby spinach and continue cooking for 5 more minutes.
Garnish with Parmesan cheese.
*If you like, you could add an extra cup of spinach and if you can’t find yellow squash at your market, try using zucchini.
© 2016 Beverly Hicks Burch All Rights Reserved.