Winter Sausage & White Bean Soup
This soup features hearty, spiced sausage, tender white beans, and wilted arugula, well-known for its peppery flavor.
2 TB extra virgin olive oil (suggested Olive Press’ Arbequina)
2 spicy pork or turkey sausage links, sliced on the diagonal
Vegetables: 1 large russet potato, scrubbed, diced; 1 onion, chopped; 4 cloves garlic, chopped; 2 handsful baby arugula, torn
2 tsp minced fresh rosemary
2 tsp minced fresh thyme leaves
4 to 6 cups chicken or vegetable stock
1 16-ounce can white beans, drained and rinsed
Sea salt, grated Parmesean cheese, and hot sauce to taste
Heat oil in a medium stockpot over medium heat. Add sausage and cook until browned and cooked through, stirring, for five minutes. Remove sausage from stockpot with slotted spoon, place in a bowl, and set aside.
Add diced potato to stockpot. Cook until softened and golden, stirring to prevent sticking, about five minutes. Add onion, garlic, rosemary, and thyme. Cook until onions are softened, stirring, for about five minutes.
Add stock to mixture. Bring to a boil over high heat. Cover and simmer until potatoes are very soft, about 10 minutes.
Add beans and sausage to mixture. Cover and simmer for about five minutes.
Remove soup from heat and stir in arugula until wilted. Season with salt to taste.
Prepare a drizzle sauce by whisking Parmesan cheese, hot sauce, and olive oil in a small bowl. Sauce should be thick but pourable. Drizzle over hot soup and serve immediately.
(Serves four to six people)