Sausage and Bean Soup with Cavalo Nero

The Ultimate Winter Comfort

I’ve been making bean soups for many years, but this is my favorite. I like to serve it over toasted day-old bread that I’ve rubbed with fresh garlic and serve it with freshly grated Parmigiano Reggiano.  If anyone is still hungry, I usually follow with a salad of mixed greens.

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Ingredients: 
1 lb dried white beans (navy, great Northern or cannellini)
4 whole cloves garlic, peeled
3 or 4 tbsp good-quality olive oil
6 to 8 fresh sage leaves
Kosher salt
2 bunches cavalo nero, trimmed and sliced (see intro above)
2 or 3 cloves garlic, finely chopped
Pinch dried red pepper flakes (optional)
1 large cooking onion, coarsely chopped
2 hot Italian sausages, casing removed
2 sweet Italian sausages, casing removed
2 cans (each 28 oz) whole tomatoes, drained and coarsely chopped
5 or 6 carrots, thinly sliced
1 to 2 cups or more chicken stock, preferably homemade, or boiling water
Freshly ground pepper
6 to 8 thin slices day-old country-style bread, such as pain au levain
3 or 4 whole garlic cloves, peeled
Freshly grated Parmigiano Reggiano cheese
Preparation: 

Rinse beans and place in medium-sized heavy saucepan with 8 cups cold water, preferably filtered. Bring to boil and immediately reduce heat to low or medium-low so that beans cook at a gentle simmer. Do not cover. Add 4 whole cloves garlic, fresh sage leaves, 2 tbsp olive oil and 2 tsp kosher salt. Continue cooking and stirring from time to time until beans are nearly tender, about 1-1/2 hours. Turn off heat and cover pot. (There should still be a small amount of liquid in pot. If there isn’t, add a little boiling water.) At this point, you can let beans stand at room temperature for several hours without refrigerating. Or continue with next step.

Prepare cavalo nero: Cut or tear out the center ribs with your hands.  Make a pile of the leaves and cut into 1- or 2-inch ribbons. Fill a large bowl with cold water and put the leaves in the water, swish around with your hands, and drain well.  You may have to do this in batches.

To start preparing the soup: In large, heavy soup pot over medium heat, heat 1 or 2 tbsp of olive oil. Add dried red pepper flakes, if using, finely chopped garlic, onion and sausage meat. Cook, stirring and breaking up sausage meat, until sausage is no longer pink and onion is tender. This should take about 8 to 10 minutes. Add tomatoes and continue cooking for a few minutes. Add carrots and kale and continue cooking, stirring often, until kale is wilted.

Add cooked beans and their liquid to soup pot and continue cooking until heated through. Add 1 to 2 cups of chicken stock or water, depending on desired thickness, and continue cooking, over low heat, for about 20 to 30 minutes or until carrots are tender. Season with salt and pepper to taste. If making soup early in the day, turn off heat and let sit on burner until serving.

Prepare garlic toasts: Preheat oven to 400°F (200°C). Place bread on baking sheet and heat for about 10 to 15 minutes, turning halfway through, just until bread is toasted. Check frequently so bread doesn’t burn; it should be golden brown and crisp. Remove from oven, let cool just until you can comfortably handle bread, and rub whole cloves of garlic over both sides of bread.

To serve: Place a slice of garlic toast in each soup bowl. Ladle hot soup on top. Sprinkle with grated Parmigiano.

Photography by Jim White

Servings: 
6 to 8

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