Tuscan Bean Soup

• 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

Ingredients for 5 servings (3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak beans and spelt overnight in separate bowls of cold water.

2. 2

   Drain and set aside.

3. 3

   Heat olive oil in a large pot over medium-high heat.

   Stovetop
4. 4

   Add sausage.

5. 5

   Cook stirring occasionally, until meat begins to separate and brown (3–5 minutes).

6. 6

   Stir in kale, onion, carrot, celery, and garlic.

7. 7

   Cook until softened (about 10 minutes).

8. 8

   Add beans, spelt, chicken stock, and tomatoes.

9. 9

   Bring to boil.

   Stovetop
10. 10

    Stir in rosemary and sage.

11. 11

    Reduce heat.

12. 12

    Simmer mixture for 60–70 minutes, until beans are tender; if soup is too thick, add chicken stock.

    Stovetop
13. 13

    Season to taste with salt and pepper.

14. 14

    Ladle soup into bowls.

15. 15

    Drizzle with olive oil, and sprinkle on cheese.

16. 16

    Serve immediately.