Cooking Lesson #984: Mama Mia’s Original Sicilian Soup

…from the Perspectives’ Kitchen

How you doin’? It’s really chilly everywhere this week, and while it may be hard to imagine for some, there is a winter season in Las Vegas… always a good time for a great hearty soup.
 
I love my Mama Mia’s Original Sicilian Soup. It’s a classic Italian dish made with hearty ingredients like sausage, white beans and root vegetables all simmered together in a flavorful broth.
 
Prepare your tastebuds when you spoon up shlurps of this soup with bright and comforting flavors. This is a complex dish with layers of creamy and tender beans and spicy Italian sausage slices to the rich broth filled with hearty winter vegetables.
 
Prep time:  30 minutes
Cook time:  1 hour 50 minutes+
Yield:  4 to 6 servings

​Ingredients 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 finely chopped leek (white and tender green parts only)
2 carrots, 1 finely chopped, 1 sliced
1/2 finely chopped fennel bulb
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon red pepper flakes
3/4 cup dried white navy beans
1/2 cup farro
1 15-ounce can diced tomatoes
2 quarts low-sodium chicken stock
2 to 3 sprigs fresh thyme
1 2-inch piece parmesan cheese rind
4 cups water
13 ounces Italian sausage cut into 1/2 inch rounds
4 large, chopped cabbage leaves large center ribs removed (about 2 cups)
1 cup grated parmesan cheese
1/4 cup fresh lemon juice, for serving
 
Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the leek, chopped carrot and fennel, and season with salt and the pepper flakes.
3. Sauté slowly until the vegetables are very soft but not browned, about 3 to 4 minutes.
4. Add the white beans and farro; toast these ingredients in the pan for 2 minutes.
5. Add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring it all to a boil, then reduce the heat to a steady simmer.
6. Cook, stirring occasionally, about 1-1/2 hours or until the beans are tender but not mushy; they should be firm and separate.
7. Season with additional salt to taste.
8. Add the Italian sausage, cabbage and sliced carrot.
9. Cook until the cabbage and carrot are tender, about 15 minutes.
10. Remove and discard the thyme sprigs and parmesan rind.
11. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon for freshness.

ChefSecret:  The Parmesan rind adds a nutty, fuller flavor to the soup. What else were you going to do with it?

Quip of the Day:  My mother used to feed me alphabet soup when I was a kid. She insisted on me telling everyone that I loved it. I really didn't, she was just putting words in my mouth!
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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