Description
A hearty and flavorful soup with white beans, sausage, and vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb Italian sausage, removed from casings
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- 1/2 tsp dried rosemary
- 1/4 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 heat.
- Add sausage and cook, breaking it up, until browned. Drain off any excess grease.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic. Cook for 1 minute more.
- Pour in chicken broth. Add cannellini beans, bay leaf, rosemary, 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, or longer for more flavor.
- Remove the bay leaf before serving.
- Garnish with fresh parsley.
Notes
- You can use sweet or hot Italian sausage.
- For a creamier soup, blend some of the beans before adding them back to the pot.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg