Cool weather begs for a comforting, rich soup. Actually, the menu might be our favorite part of the colder months. This soup features white beans, sage, and our Fullblood Wagyu Summer Sausage for a hearty soup that is packed with flavor.
Slow Simmered Bean Soup with Lone Mountain Summer Sausage
- 1/2 Lone Mountain Wagyu Summer Sausage
- 1 lb. dried cannellini beans
- 3 Tbsp extra-virgin olive oil
- 2 cloves garlic, crushed
- 4 cups chicken broth
- 2 qt. water
- 2 medium carrots, roughly chopped
- 1 rib celery, roughly chopped
- 1⁄2 yellow onion, roughly chopped
- 4 large kale leaves, preferably cavalo nero, stemmed and chopped
- 4–5 fresh sage leaves
- Kosher salt and freshly ground black pepper, to taste
Rinse beans under cold running water. Put beans in a large earthenware casserole, cover with cold water. Set aside to soak overnight, covered.
Drain and rinse beans. Add broth, 2qt cold water, olive oil, garlic, onion, carrots, celery and sage. Cover and bring to a simmer over medium heat, about 1 hour. Salt to taste. Reduce heat to medium-low, add crumbled sausage and kale. Gently simmer uncovered stirring occasionally with a wooden spoon for about 1 hour. Season soup with salt and pepper. Serve with toasted Italian bread.
Soup is best if made 1 or 2 days ahead. Thin with water if necessary.