This is a classic dish that you can find in virtually every restaurant in the region of Tuscany. It is one of those dishes that generations of mothers and grandmothers have served and has that “stick to the ribs” quality that is especially welcome when the temperature is dipping and the barometric pressure is dropping. A hearty bowl of this soup with fresh crusty bread makes for a very simple, comforting meal.

INGREDIENTS

1 Tbls Olive Oil

1 pound smoked sausage, sliced (pork is best)

1 large onion, chopped

1 cup of fennel, chopped (about 1 whole, probably a little less)

2 cloves of garlic

2 quarts chicken stock

1 1/2 lbs chopped tomatoes

3-4 leaves of sage

1 large can of cannellini beans (19-20 ounces) liquid set aside

Parmesan or Asiago cheese to garnish and, of course, bread glorious bread

DIRECTIONS

In a large sauce pan warm the olive oil and cook the slices of sausage. Add the chopped onion and fennel and cook until softened and slightly clear, approximately 8-10 minutes. Add your garlic and cook for 1-2 minutes. Add the tomatoes, chicken stock and fresh sage, bring to a boil and reduce heat. After 15 minutes add the cannellini beans and salt and pepper to taste. Allow the soup to simmer for another 15 minutes and taste again for salt, pepper and possibly a touch more sage.

Serve with warmed crusty bread for dipping.

If it is the season and you are a fan of any type of squash almost all types of squash work well added to this soup. So if a dash of fresh green zucchini or a bright yellow squash is to your liking it will blend well with the other flavors and textures.