Zuppa Toscana with Napa Valley Cabernet Sauvignon

This hearty and heart-warming soup is just like Nonna used to make – only paired with really delicious BV wine! The wine’s bright acidity balances the richness of the sausage and cheese while complementing the fresh vegetables and herbs. 

Ingredients 

• 1 lb Italian sausage, casings removed, broken into bite-size pieces 
• 1 medium red onion, chopped 
• 2 medium carrots, cut into half-rounds 
• 1 fennel bulb, cored and chopped 
• 4 garlic cloves, chopped 
• ¼ tsp chili flakes 
• 1 tsp fennel seeds 
• ¼ cup fresh thyme, oregano, and chopped parsley 
• ¼ tsp salt 
• ¼ tsp freshly ground black pepper
•  6–8 cups chicken or vegetable broth
• Parmesan rind 
• 2 sweet potatoes, peeled and cubed 
• ½ head of Romanesco, cut into bite-sized pieces
• 1 bunch lacinato kale, destemmed and coarsely chopped  
• Grated Parmesan cheese 

1. Heat a Dutch oven or stock pot over medium high. Cook sausage until browned, 10–15 minutes. Remove from pot. In same pot, cook onion, carrots, fennel bulb, garlic, chili flakes, fennel seeds, herbs, Italian seasoning, salt, and pepper for 5–7 minutes, adding oil if needed. Add broth and parmesan rind. Bring to a simmer. Add sweet potatoes; cook for 5 minutes. Add Romanesco and kale; simmer until tender. Salt and pepper to taste. Ladle soup into bowls. Top with grated parmesan and a drizzle of olive oil. Serve with crusty artisan bread.  
   

Tips: 

No Romanesco or lacinato at your market? Substitute broccoli for Romanesco and other types of kale, spinach, or Savoy cabbage for lacinato. 

Don’t toss your Parmesan rinds. That hard, outer layer of cheese packs a lot of flavor. Put it in the freezer for soups and stews. How much should you use? That’s a matter of taste, so it’s up to you. Just remember to remove them before serving.