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Italian sausage potatoes celery carrots onion cannellini beans vegetable stock powder radicchio garlic tomatoes Italian bread olive oil Romano cheese
Viewed: 61 - Published at: 7 years agoIngredients
- 1 lb Italian sausage, Mild
- 2 potatoes, diced
- 3 celery ribs, sliced
- 2 slices carrots
- 1 medium onion, diced
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon vegetable stock powder or 1 tablespoon vegetable bouillon cube
- 8 ounces mixed chopped greens (radicchio, escarole, endive, kale, etc)
- 1 tablespoon granulated garlic
- 1 (28 ounce) can whole canned tomatoes
- 1 loaf Italian bread, diced into 1-inch cubes
- 4 tablespoons olive oil
- 12 cup romano cheese
Method
- In large stock pot over medium high heat, brown sausage.
- Chop with wooden spoon into small pieces while cooking.
- When sausage is about half cooked, add a tablespoon of olive oil to pot along with potatoes, onion, carrots, and celery.
- cook for about 5-7 minutes, stirring a few times.
- then add vegetable stock powder or bouillon, salt (use less salt if using bouillon), and pepper.
- Add canellini beans and tomatoes (squeeze the tomatoes a little when adding) and fill the pot with cold water until it is about 4-5 inches above ingredients.Cook for 30 minutes.
- Add greens.
- Make sure greens are covered in water by pushing them under and allow everything to return to slow boil.
- This should take about 30 minutes.
- Stir occasionally to prevent bring, but don't over stir.
- While soup is cooking, place the cubes of Italian bread in a single layer on cookie sheet.
- Spray or drizzle lightly with olive oil.
- Season bread with salt, pepper, and granulated garlic.
- Bake in 425 degree preheated oven for about 10 minutes, or until nice and crunchy.
- Remove and cool.
- When serving soup, ladle desired serving into a bowl, place some toasted bread pieces on top, and sprinkle with grated Romano cheese.
