Fall Favorites

Sommeliers share their favorite dishes—and the best wines to pair with them—as summer fades to fall.

- MARGARET MONROE

Creamy Tuscan Chickpea Soup

ACTIVE 20 MIN; TOTAL 35 MIN SERVES 4

This variation on zuppa Toscana forgoes the traditional cubes of potatoes and instead pairs creamy chickpeas with spicy Italian sausage and lacinato kale. A splash of heavy cream brings richness to the quick chicken stock–based soup. Add the kale during the final few minutes to give it just enough time to soften while still retaining its vibrant green color.

1 Tbsp. extra-virgin olive oil

1 lb. spicy Italian sausage, casings removed

1 large yellow onion, chopped (about 2 cups)

1 large celery stalk, chopped (about ½ cup)

½ cup finely chopped oil-packed sun-dried tomatoes (see Note)

4 large garlic cloves, minced

8 cups chicken stock

2 (15-oz.) cans chickpeas, drained and rinsed

4 cups torn lacinato kale leaves (about 1 small bunch)

2 oz. Parmigiano-Reggiano cheese, grated (about ½ cup), plus more for garnish (optional)

¼ cup heavy cream

2 Tbsp. chopped fresh basil

¾ tsp. kosher salt

1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.