Bean Soup with Sausage, Broccoli Rabe, Roasted Garlic, and Tomatoes. By Chef Charles Knight
I have a delicious and hearty soup recipe that combines unique ingredients for a flavorful experience. This recipe is the result of culinary experimentation and uses only the best ingredients and cooking techniques. While it may not have a formal name, it is sure to become a favorite in your household. Give it a try and enjoy the delicious depth of flavors in every spoonful!
This recipe is simple and easy to make, yet it packs a flavorful punch. All you need to begin with is a bulb of garlic and some San Marzano tomatoes, which are roasted in the oven at 400ᵒF until they are caramelized and tender.
Sautéed onions cooked over low heat to perfection in butter until they are tender and then finished off with a splash of Pinot Grigio wine. The sweetness of the onion pairs beautifully with the crisp acidity of the wine, creating a flavor profile that is sure to impress.
This delicious sauce is made by peeling and pureeing roasted tomatoes and garlic in a food processor. The puree is then added to a mixture of butter, onions, and wine to create a flavorful base for your soup. This versatile sauce can also be used in a variety of dishes, from pasta to chicken and fish. Try it out and let me know what you think!
Rapini, also known as broccoli rabe, is a leafy green vegetable that is packed with nutrients. It is a member of the Brassica family, which includes other vegetables such as broccoli, cauliflower, and kale. Rapini has a slightly bitter taste and is often used in Italian cuisine. It is an excellent source of vitamins A, C, and K, as well as iron and calcium. Additionally, it is low in calories and high in fiber.
EQUIPMENT: 12X10 baking sheet, 5-quart soup pot, 11-inch gourmet skillet, Rotary Mandolin Food Cutter,
INGREDIENTS:
- 1 bulb of garlic roasted.
- 12 San Marzano tomatoes roasted.
- ¼ cup olive oil
- 1 teaspoon sugar
- 1-pound sweet Italian sausage removed from casing
- 4 to 6 tablespoons unsalted butter
- 1 large Spanish onion diced.
- 3/4 cup Pinot Grigio wine
- 2 16-ounce cans cannellini beans
- 1½ cups chicken stock
- 1 pound Rapini chopped
- A bunch of fresh basil chopped
- ½ cup grand Padano cheese grated
ROASTING – Garlic and Tomatoes - Preheat the oven to 400ᵒF.
To prepare garlic and tomatoes for roasting, start by covering a baking sheet with aluminum foil and forming the pan. Then, take a chef's knife and slice off the top of the garlic bulb to expose the garlic. Next, slice off a small portion of the bottom of the garlic clove to make a flat surface so it will stand up. This will allow the garlic to roast evenly and become soft and sweet in flavor.
Start by slicing an X across the top stem of each tomato and drizzling olive oil over the top of the garlic and a small amount on each tomato. Sprinkle a pinch of sugar over each tomato to bring out their natural sweetness. Then, bake them in the oven for 35 to 45 minutes until they are soft and tender. Once they are done, remove them from the oven and let them cool sufficiently.
SAUSAGE
While the garlic and tomatoes are roasting, remove the sausage from the casing and cook it over medium heat at 275ᵒF until it is cooked through. Be sure not to brown or burn the sausage and stir it occasionally while it cooks. This will help to ensure that your sausage is tender and juicy, and not overcooked, tough, or dry. Follow these simple steps to achieve perfectly cooked sausage every time.
ONION, BUTTER, and WINE SAUCE with ROASTED GARLIC and TOMATOES
Sauté the onions in butter over medium-low heat at 225ᵒF until tender. Do not allow the onions to brown or burn, and depending on how large the onion is you may even want to add up a whole stick of butter. Add the wine and continue to cook until the alcohol burns off. Add the pureed roasted garlic and tomatoes and stir to combine.
ADD THE BEANS
When preparing a recipe that calls for canned beans, it is important to know that you can adjust the amount of liquid and flavor by reserving the liquid from one of the cans. This can be especially helpful if you want to adjust the thickness or saltiness of the dish. Additionally, it is worth noting that canned beans are typically already salted, so you may not need to add any additional salt to your recipe.
ADD THE CHICKEN STOCK AND COOKED SAUSAGE to your soup pot and stir to combine.
ADD THE CHOPPED RAPINI to the soup pot. Then, cover the pan and open the vent. Continue to cook over medium-low heat at 225ᵒF for about 20 minutes or until the Rapini is cooked tender. Once cooked, stir to combine, and enjoy your delicious soup with the added nutrition of Rapini.
ADJUST THE FLAVOR: When cooking with beans, it is important to not let any of the precious liquid go to waste. The reserved liquid from the beans can be used to adjust the flavor and thickness of your dish as needed. This can be especially helpful if you find that your dish is too thick or too bland. Simply add a limited amount of the bean liquid at a time until you reach your desired consistency and flavor. Do not be afraid to experiment and find the perfect balance for your dish!
TO SERVE: Top it with grated cheese and a mixture of freshly chopped basil and mint. For an extra touch of creaminess, add a dollop of sour cream on top. Not only will this add a burst of flavor to your dish, but it will also make it visually appealing.
