Categories: Soup
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- Kosher salt and black pepper
- 3 garlic cloves, minced
- 1/4 cup dry red wine
- 1 cup chicken broth
- 2 (14 oz.) cans cherry tomatoes
- 29 oz. can cannellini beans, drained and rinsed
- 6 links sweet Italian sausage
- 5 oz. package baby arugula
- Sliced fresh basil and grated Parmesan, for topping
Directions
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Heat 2 tbsp. olive oil in a large pot over medium-high heat. Add the onion, 1/2 tsp salt and black pepper and cook until onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 tsp salt and black pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes.
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Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tbsp. olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6-8 minutes. Let rest about 5 minutes.
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Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese.