Tuscan bean soup

Chef Stacey Hughes says crusty bread is the ideal accompaniment to this hearty soup. “There’s nothing I like more than a warm baguette with ice cold butter—salted butter and Maldon sea salt flakes.”

Ingredients

2 tbsp. unsalted butter
2 tbsp. extra light olive oil
1 cup diced sweet onion
1 cup small diced peeled carrot
1 cup diced celery
3 quarts low-sodium chicken or vegetable stock
2 boxes grape tomatoes (about 3 pints)
3 (15-oz.) cans low-sodium navy or small white beans
1 tbsp. chili flakes or crushed red pepper
1 lb. hot Italian chicken sausage, cooked
3 cups chiffonade (finely sliced) fresh baby spinach or kale
1 bunch finely chopped fresh basil (about a handful)
2 cups freshly grated Pecorino Romano|
Kosher salt and freshly ground black pepper, to taste

Instructions

In a heavy soup pot over medium heat, melt together butter and olive oil.

Add onion, carrot and celery and sauté until softened. Add stock, tomatoes, beans and chili flakes. Bring to a boil.

Reduce and let simmer for 20 minutes. Puree half of soup with an immersion blender or in a blender or food processor.

Return to pot and remove from heat. Stir in cooked sausage, spinach, basil and cheese, and season with salt and pepper.

Serves 8