Rustic Tuscan Bread and Sausage Stew (Zuppa Arcidossana)

Photo by Evan Sung for the New York Times

from The New York Times, April 24, 2009
via Sue Gilbert

serves 4

2 tablespoons olive oil
1/4 pound Italian sausage removed from casings
1 cup diced carrots
1 large onion, chopped
3 or 4 cloves garlic, chopped
salt and black pepper
1 cup stale bread (coarse, country style bread), cut into 1/2 inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut into 1/2 inch cubes
1/4 cup chopped parsley (optional)

Put oil in a large pot or deep skillet and brown sausage over medium low heat, stirring occasionally. When sausage is cooked through, add carrots, onion, and garlic and continue to cook until vegetables soften and brown, about 10 minutes. Sprinkle with salt and pepper.

Add bread to pan and stir for a minute or two; add spinach and continue cooking until it wilts, a couple of minutes.

Add about 2 cups of water and stir to loosen any brown bits in pan. There should be some broth, so add another cup of water if necessary. When broth is the consistency of gravy, ladle into serving bowls and top with cheese and parsley.

A flavorful, easy, and unusually hearty soup or stew. Named for the town inwhich it originated, Arcidosso, it’s dense, thick and dark, almost a stew.