Tuscan White Bean Soup
1/2 stick of butter
3 links Italian sausage
1 cup onion, diced
3 stalks celery, diced
6 cloves garlic, minced
1 cup white wine
1Tbsp salt
1 Tbsp Italian seasoning
1 tsp black pepper
8 cans white beans
3 cups chicken broth
2 cups shredded cabbage and kale
1/2 cup cream
Parmesan-to taste
Fresh basil-to taste
Instructions
Melt the butter in a large stockpot over high heat. Remove the sausage from the casings and brown in the butter. Add the onion and celery and saute until translucent. Add the garlic and saute for another minute. Add the wine and seasonings and cook over high heat until the liquid reduces roughly by half. Add the white beans (do not drain the cans), and chicken broth and simmer, covered, over medium heat for approximately 30 minutes. Puree 1/3-1/2 of the soup into a blender and return to the pot. Add the cabbage or kale and cream, and cook until the cabbage is soft and wilted. Serve topped with a sprinkle of Parmesan and chipped fresh basil. Enjoy!