Sbroscia alla Toscana

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 Italian sausages, casings removed 4 Italian sausages, casings removed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (400g) cooked cannellini beans 2 cups (400g) cooked cannellini beans
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the Italian sausages to the pot and cook until browned, breaking them up into smaller pieces with a wooden spoon.
3. 3.
   Stir in the diced tomatoes, chicken or vegetable broth, cooked cannellini beans, dried rosemary, and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
5. 5.
   Serve the Sbroscia hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Italian sausages — If you prefer a milder flavor, you can use sweet Italian sausages instead of spicy ones.
• Cannellini beans — If you don't have cooked cannellini beans, you can use canned beans. Rinse them thoroughly before adding to the soup to remove excess sodium.

Tips & Tricks

• For a vegetarian version, omit the Italian sausages and add extra vegetables like zucchini or bell peppers.
• To make the soup even creamier, blend a portion of it using an immersion blender before serving.
• Serve the Sbroscia with crusty bread on the side for a complete meal.

Serving advice

Serve the Sbroscia alla Toscana in warm bowls, drizzled with a little extra virgin olive oil and topped with freshly grated Parmesan cheese. Accompany it with a side of crusty bread for a satisfying meal.

Presentation advice

Garnish the soup with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it in rustic ceramic bowls to enhance the traditional Tuscan feel.