![\"Sausage](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2019\/02\/Tuscan-Sausage-and-White-Bean-Soup-pin2.jpg\")
<\/figure><\/div>\n\n\nThis recipe makes use of a wonderful flavor booster: Parmesan cheese rind.<\/p>\n\n\n\n
That hard end piece that is too tough to grate adds \"umami\", the fifth taste element (salty, sweet, sour and bitter are the other four). <\/p>\n\n\n\n
I'm sure Italian grandmothers didn't know scientifically why it worked, they just knew the soup tasted better with that bit of Parmesan. Plus, they probably didn't want anything to go to waste. So, be sure you save your rind from now on to add to your soups and sauces.<\/p>\n\n\n\n
Ingredients for Zuppa Toscana<\/h2>\n\n\n\n
Besides the Parmesan cheese rind, you will need:<\/p>\n\n\n\n
- \n
- pancetta (substitute with bacon or prosciutto)<\/li>\n\n\n\n
- bulk mild sausage (such as sweet Italian, sage, etc.)<\/li>\n\n\n\n
- canned cannellini beans<\/li>\n\n\n\n
- chicken stock<\/li>\n\n\n\n
- fresh garlic cloves <\/li>\n\n\n\n
- yellow onion<\/li>\n\n\n\n
- Russet potatoes<\/li>\n\n\n\n
- fresh kale leaves<\/li>\n\n\n\n
- crushed red pepper flakes (omit if you use spicy Italian sausage)<\/li>\n\n\n\n
- half and half<\/li>\n\n\n\n
- salt and pepper<\/li>\n\n\n\n
- freshly grated Parmesan cheese<\/li>\n<\/ul>\n\n\n\n
This works great in an Instant Pot since you can skip the skillet and saute right in the pot before switching to slow cook. Otherwise a skillet and a 5-6 quart stock pot work just fine with one extra dish to wash.<\/p>\n\n\n
<\/div>\n \n<\/div>\n\n\n<\/div>\n![\"Sausage](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2019\/02\/Tuscan-Sausage-and-White-Bean-Soup-post-720x540.jpg\")
<\/div>\n\nRecipe<\/h2>
<\/p><\/div>\n
<\/div>\n\n\n\n<\/div>\n\n\n