Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat. Add sliced carrots, season with salt and pepper, and sauté 5–7 minutes.
- Add onion, celery, garlic, dried basil, ground mustard, and more salt and pepper. Sauté another 5–7 minutes until fragrant and slightly golden.
- Add Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through.
- Stir in tomato paste and cook for a couple of minutes. Sprinkle in flour and stir until incorporated.
- Add the first drained and rinsed can of cannellini beans. Use a potato masher to partially mash the beans directly into the pot, leaving a rustic, chunky texture.
- Pour in Chardonnay and cook for 3–4 minutes.
- Add Mutti cherry tomatoes and gently burst some with the potato masher.
- Pour a little chicken stock into the empty tomato can, swirl, and add to the pot. Pour in the remaining stock.
- Add the second drained and rinsed can of cannellini beans, leaving them whole. Add bay leaf and more salt and pepper.
- Bring to a boil, reduce to a gentle simmer, and cover with the lid slightly ajar. Simmer 20–30 minutes.
- Stir in Pecorino Romano and fresh basil. Simmer another 5–10 minutes.
- Taste and adjust salt and pepper. Remove bay leaf. Serve with extra Pecorino, olive oil, and crusty bread.
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Nutrition
Notes
Follow the dried basil and ground mustard measurements exactly! Season with salt and pepper in layers, and taste again at the end after adding the cheese and fresh basil. Trust the process when mashing the beans. This is what makes the soup naturally creamy and absolutely delicious!