Tuscan Bean Soup with Asiago Toasts

Tuscan Bean Soup with Asiago Toasts
Tuscan Bean Soup with Asiago Toasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • INGREDIENTS

  • 1

    tablespoon olive oil

  • 1

    pound smoked turkey or chicken sausage, cut into 1/4-inch-thick slices

  • 1 1/4

    cups chopped fennel

  • 1 1/4

    cups chopped onion

  • 1

    clove garlic, finely chopped

  • two

    14 1/2-ounce cans reduced-sodium chicken broth

  • one

    14 1/2-ounce can diced tomatoes

  • 1/4

    teaspoon ground black pepper

  • 1/4

    teaspoon sage

  • one

    19-ounce can cannellini beans, liquid reserved

  • 1/2

    cup shredded Asiago cheese

  • 12

    slices (1/2-inch-thick) baguette, cut diagonally

Directions

1.In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through, about 5 to 7 minutes. Remove sausage and drain drippings, reserving 1 tablespoon drippings in pan. 2.Add the fennel and onion to pan; sauté until softened, about 10 minutes. 3.Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper and sage. Cook 10 minutes. 4.Add cannellini beans with reserved liquid and cooked sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more. 5.Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice and place on baking sheet. Broil until cheese and bread are lightly toasted, about 1 to 2 minutes. 6.Divide soup among 6 soup bowls; serve with toasts. Some suggestions from Janet in Austin, TX - Add an extra clove of garlic with the first garlic and then a cubed yellow squash and two zucchini during the last 5 minutes of simmering. "The flavors were absolutely delicious, better than any Tuscan-style soup I have ever had." Enjoy!

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