Page 95 - The Mediterranean Refresh

Serves: 4 There are times when a salad just won’t do for lunch. Those
times call for this Tuscan Sausage & Bean Soup. Soup is a
great option that can be made ahead of time and trans-
ported easily if you’re eating lunch away from home. This
LUNCH comforting, hearty and nourishing meal is bursting with
flavor, mainly thanks to the addition of Italian sausage and
fresh basil. Perfect for when the weather is cool, this soup
will warm your heart—an excellent comfort food, indeed.
THE MEDITERRANEAN REFRESH Tuscan Sausage &

Bean Soup

INGREDIENTS

3 mild Italian INSTRUCTIONS
1. Heat a large saucepan over medium-high heat.
sausages, sliced Add the sliced sausages and cook until browned
½ inch thick
on all sides, about 8-12 minutes, then drain off
14 oz. canned any excess fat.
cannellini beans,
drained and rinsed 2. Add the beans, celery, zucchini, carrot and

2 celery stalks, sliced onion and cook, stirring, for 2 minutes.
1 large zucchini, sliced 3. Add the beef stock, tomato puree and basil and
mix thoroughly.
1 large carrot, sliced
4. Bring to a boil, then reduce the heat to low
1 medium onion,
peeled and diced and allow to simmer, uncovered, for approximately
30 minutes, or until the soup has thickened and
3 cups beef stock
the vegetables are tender.
8 oz. tomato puree
5. Season with salt and pepper, to taste.
3 tbsp. chopped fresh
basil 6. Ladle into bowls and garnish with grated
Parmesan cheese.
salt and pepper,
to taste
½ cup freshly grated
Parmesan cheese

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