Nettle, Sausage & White Bean Soup
This clear, comforting soup is filled with goodies for your spoon to find. Chunks of parmigiano rind (yes, it’s edible!), fregola sarda (a toasted Italian couscous), Italian sausage, and diced nettles are all in your bowl waiting for you.
If your grocery store doesn’t offer extra parmigiano rind for soups at their cheese counter, ask them if they’ll sell some to you anyway. If they won’t, just make a point to buy pieces of cheese with as much rind as possible. After you’ve finished each piece of cheese, tightly wrap the rind and freeze it until you have enough for your soup.
If fresh nettles aren’t in season, you can also make this soup using blanched spinach. If you’d like your finished soup to be cheesier, you can always grate some parmesan over the top.
- 1lb Sweet Italian Sausage (this’d be really good with Wild Boar Italian Sausage)
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 2 minced garlic cloves
- 4 quarts Chicken or Vegetable Stock
- 1/4 tsp Dried Thyme
- Parmigiano Reggiano Rind – the more the merrier!
- 3 cups Stinging Nettles, blanched & diced (How to Prep Stinging Nettles)
- 1 cup Fregola Sarda (could substitute Middle Eastern Couscous)
- Lemon Juice to taste
- Salt & Pepper to taste
- Fresh parsley, chopped
- Canned White Beans, drained & rinsed
Wild Produce Recipes
where are the white beans?
That’s an excellent question! They’re completely absent from the recipe, and it’s so old that I’m unable to fix it from memory. Here’s what I’d do:
A) use canned, drained & rinsed white beans added at the end of cooking and cooked just until heated through.
B) or use soaked & cooked dried beans (I’d use Great Northern or Cannellini beans), simmered in the soup until tender.
Hope that helps & sorry for the omission! I’ll edit the recipe to include the above suggestions.