White Bean Stew with Mild Toscano Sausage

Directions

1. Heat a large Dutch oven over medium-high heat. Add the extra virgin olive oil and sausage, browning on all sides.

2. Once the sausages are browned, add the onion, carrots, fennel, and garlic to the Dutch oven, sautéing until just beginning to brown.

3. Deglaze the pot with the white wine, add the tomatoes, stock, oregano, sage, and beans, and bring to a simmer for about 20 minutes.

4. While the soup is cooking, place a teaspoon of garlic into a mortar with a pinch of salt and 1 tablespoon of the extra virgin olive oil. With the pestle, mash ingredients into a paste.

5. Drizzle in half of the remaining olive oil while stirring with the pestle.

6. Add the basil leaves and drizzle in the remaining oil, stirring with the pestle, until a chunky pistou sauce is created.

7. Transfer the soup to individual bowls. Garnish with a spoonful of pistou and sprinkle of Parmesan cheese.