Recipe: “This is an original recipe of mine. It uses a few simple ingredients and is best eaten as a meal accompanied by a green salad and good crusty sourdough bread. Bon appetite!”

White Bean Soup With Escarole, Sweet Potatoes, and Sausage

(6-8 Servings)

Ingredients:
1 c dried white cannelline beans
½ c dry, white table wine (optional)
4 c low-sodium chicken broth
4 c tap water
1/3 c Spanish onions, medium dice
½ tsp garlic, minced
½ c crushed tomatoes
2 large sweet potatoes, peeled and cut into ¼-inch cubes
1/3 c carrots, medium dice
1 lb Italian sausages, sweet, cooked and cut into ¼-inch pieces
1 head escarole lettuce, washed and cut into 1-inch pieces
2 bay leaves
Salt and pepper (to taste)

Directions:

1. Place the white beans in a quart of cold water and refrigerate uncovered overnight.
2. The next day, drain and rinse the beans, place them in a large stock pot with the white wine, chicken broth, water, Spanish onions, garlic, and crushed tomatoes. Bring to a boil, lower heat and allow to simmer until the beans are almost cooked through, about 20-25 minutes.
3. Add the sweet potatoes and carrots. Finish cooking until beans are soft, yet firm, and sweet potatoes are soft, about another 20 minutes.
4. Remove from the heat. Carefully ladle about 2 ½ cups of broth and the bean-sweet potato mixture into a blender. Puree until smooth.
5. Add this mixture back into the stock pot along with the cooked sausages, the escarole, and the bay leaves. Add salt and fresh ground black pepper to taste. Using a spoon, mix the soup to incorporate the puree. Heat again on low for another 10-15 minutes.
6. Remove bay leaves. Serve warm drizzled with olive oil.
7. Pass Parmesan cheese separately.

Chef Henry’s Beverage Recommendation:

“Given the fall weather, I think an Italian Chianti would hit the spot and complement this soup very nicely. The fruity flavors and dry finish of the Chianti combined with the soup and a loaf of sourdough bread should make for a great meal.”