Tuscan Bean Soup
Tuscan bean soup is a thick, sausage-studded pot that pairs two starchy bases, beans and spelt, in one broth. The beans turn creamy while the spelt stays chewy, so every spoonful has some bite. Sweet Italian sausage seasons the kale and vegetables as they soften, and rosemary and sage perfume the simmer. Make it a day ahead if you can, since it tastes even better the next day.
Instructions
The night before, put the beans and the spelt in separate bowls and cover each with cold water. Leave them to soak overnight, then drain both and set them aside.
Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring now and then, for 3 to 5 minutes, until the meat breaks apart and starts to brown.
Stir in the kale, onion, carrot, celery, and garlic. Cook for about 10 minutes, until the vegetables have softened.
Add the drained beans and spelt, the chicken stock, and the tomatoes. Bring the pot to a boil, then stir in the rosemary and sage.
Turn the heat down and simmer for 60 to 70 minutes, until the beans are tender. If the soup gets too thick, loosen it with a little more chicken stock.
Season to taste with salt and pepper. Ladle the soup into bowls, drizzle each with olive oil, sprinkle with the cheese, and serve right away.
Make it personal.
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