Soup can be enjoyed in any season in our book, especially when it involves bread and wine! Get cozy and enjoy a bowl of Italian Bread Soup with a glass of Heritage Red. We like to call this one Zuppa di Pane al Vino and we have a feeling you will be making it more than once.
• 1 Tbsp Whole Grain Dijon Mustard
• 3-4 Mild Italian Chicken Sausages, sliced
• 1 Yellow Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 2-3 Garlic Cloves, minced
• 2 Tbsp Tomato Paste
• ½ Tsp. Red Pepper Flakes
• 1 Cup Gooseneck Vineyards Heritage Red Blend
• 2 14oz. can Cannellini Beans, drained & rinsed
• 1 28-oz can Diced Tomatoes
• 3-4 Cups Vegetable Stock
• 2 bunches Lacinato Kale, torn/cut into pieces
• 2 fresh rosemary sprigs & thyme sprigs (tied together w/twine)
• ½ Loaf Crusty Bread, torn/cut into chunks
• Fresh Parmesan w/Rind, cut rind from parm & reserve
• Extra Virgin Olive Oil
• Kosher Salt
• Ground Black Pepper
• Oven at 425 – Whisk mustard w/2 Tbsp EVOO & a pinch of salt – toss bread cubes in mixture. Spread bread cubes on a parchment-lined baking sheet and toast in the oven for 10-15 minutes until crispy.
• Pour 1-2 tablespoons of EVOO in a large pot over medium heat, toss in chicken sausage slices, onions, carrots, celery and garlic; sprinkle with salt and pepper. Stir occasionally and cook until the vegetables are soft & sausage is browned, 4-6minutes.
• Add tomato paste & red pepper flakes to mixture, stir to incorporate and caramelize, 2-3 minutes. Pour in wine & let simmer another 2-3 minutes.
• Add diced tomatoes, vegetable stock, beans and parmesan rind. Bring soup to a boil and then reduce to a simmer, 20-25 minutes. Remove herbs.
• Stir in kale pieces & crispy bread chunks, simmer 5 minutes. Salt & pepper to taste. Grate or shave fresh parmesan on top to serve.
Credit – recipe by a New York City chef Jessica Masanotti