White Bean Soup With Parmigiano-Reggiano Crostini

Menu Part: 
Soup
Cuisine Type: 
Italian
Serves: 
4

Browned Italian sausage and onion added to chicken stock, cannellini beans and Parmigiano-Reggiano cheese result in a rich, flavorful soup. Serve with toasted Italian bread topped with more cheese.

Ingredients

1 tbsp. olive oil
12 oz. sweet or hot Italian sausage, sliced
1 onion, sliced
1 wedge Parmigiano-Reggiano (about 3 oz.) with rind
5 1⁄2-6 cups chicken stock
2 cups cooked or canned cannellini beans, drained and rinsed
4 cups packed escarole leaves, sliced in 1-in. pieces
4-6 slices Italian bread, toasted and brushed with oil

Steps

1. In a large saucepan, heat oil. Add sausage and onion; cook and stir until sausage is lightly browned, about 5 min.; drain off fat.

2. Cut rind off Parmigiano-Reggiano wedge; reserve cheese. Add rind, stock, and beans to sausage mixture. Bring to a boil; reduce heat and simmer, covered, until sausage is cooked through and cheese rind is tender, 10-12 min.

3. Meanwhile, thinly shave half the Parmigiano-Reggiano wedge; crumble remaining cheese and reserve both. Remove cheese rind from soup and cut in small cubes; return to soup along with escarole. Bring to a boil.

4. For service, ladle soup into bowls. Place one toast slice in the center of each serving. Top crostini with Parmigiano-Reggiano shavings; sprinkle crumbled cheese on soup.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources