Tuscan White Bean Soup

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2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
2 large garlic cloves, finely chopped
1/8 teaspoon hot pepper flakes
1/2 pound baking potato, peeled and chopped
3 cups chicken stock
2 cans cannellini beans
4 Aidells Sun-Dried Tomato Sausage links, sliced into 1/2-inch rounds
1/2 bunch Swiss chard, stocks removed, cut into ribbons
salt and freshly ground black pepper to taste to taste


  1. In a small saucepan over medium high heat, combine the wine and shallots and simmer until reduced to a thick syrup. Stir in the cream and Dijon and continue to simmer until slightly thickened. Season to taste with salt and pepper.

  2. In a large heavy skillet over medium high heat, add the oil and sauté the sausage until browned, about 5-7 minutes. Transfer to a plate. Reserve the pan to cook the cabbage.

  3. Return the skillet to medium high heat and sauté the green cabbage about 1 to 2 minutes, until it just begins to wilt. Transfer to a bowl.

  4. Sauté the red cabbage in the same skillet about 1 to 2 minutes, until it just begins to wilt. Return the green cabbage to the skillet. Stir in the vinegar and jelly and cook 1 minute. Stir in the cream mixture and cook until cabbage is crisp-tender. Season to taste with salt and pepper. Serve the salad warm topped with the sausage and crumbled blue cheese.