Description
A rich and flavorful soup perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb Italian sausage, removed from casings
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add sausage and cook, breaking it up, until browned. Drain any excess grease.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth.
- Stir in cannellini beans, kidney beans, oregano, and red pepper flakes (if using).
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust the amount of red pepper flakes to your preference.
- You can add other vegetables like carrots or celery.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg