Tuscan White Bean Soup
- Prep Time: 7-10 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings
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Ingredients
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1/2 pound ground spicy Italian sausage
- 2 cloves garlic, diced
- 1 small shallot, minced
- 1/4 teaspoon Alessi Fine Sea Salt
- 1/8 teaspoon Alessi Ground Black Peppercorn
- 4 1/2 cups water
- 1 package Alessi Tuscan White Bean SoupAdd
- 2 heaping handfulls of Swiss chard leaves, rinsed and torn
- Pecorina Romano for garnish
Instructions:
- In a large stock pot, heat 2 tablespoons of olive oil over medium flame. Add ground Italian sausage. Use a wooden spoon to crumble the sausage into small pieces, and cook until no longer pink.
- Stir in garlic, shallot, sea salt and pepper. Cook for 2-3 minutes or until fragrant.
- Push all of the ingredients to one side of the pot and use a paper towel to absorb excess oil from the sausage. Add water and bring to a boil.
- Once boiling, stir in Alessi Tuscan White Bean Soup packet.
- Cook soup on medium heat uncovered for 12 minutes, stirring occasionally.
- Use your hands to tear the Swiss chard leaves into bite sized pieces. Add into the soup and let wilt for 1-2 minutes.
- Remove from heat, ladle into your favorite soup bowl and garnish with Pecorino Romano cheese.