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Italian Sausage and Bean Soup
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Italian Sausage and Bean Soup
Here is a nice autumn orwinter soup idea, prepared with a base of vegetables in a chicken-tomato broth, flavored with sage, rosemary and garnished with fresh spinach, sausage brings comforting side to the dish. Ingredients are variable according to the season. You can replace spinach with Swiss chard or chicory and canellini with chickpeas or red beans. Preparation time: 10 minutes
Italian Sausage and Bean Soup
| Prep time: 10 minutes |
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| Cooking time: About 30 minutes |
| Servings or yield: 4 |
| Difficulty level: Easy |
| 1 pound Italian sausage, casing removed, chopped |
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| 2 carrots, finely chopped |
| 1 pound baby spinach |
| 2 large peppers (red, yellow), finely chopped |
| 1 14-ounce can diced tomatoes |
| 3 15-ounce cans cannellini beans, drained, rinsed |
| 1 large onion, finely chopped |
| 3 garlic cloves, crushed |
| 4 cups homemade chicken stock or low-sodium chicken broth |
| ½ cup unsweetened almond milk |
| ¼ cup grated Parmesan |
| 2 tbsp. olive oil |
| 2 tbsp. finely chopped sage |
| 1 tbsp. finely chopped rosemary |
| 1 tsp. kosher salt |
| ½ tsp. freshly ground black pepper |
| 1/2 tsp. red pepper flakes |
Preparation
In a large stockpot, cook sausage, over medium stirring occasionally, until browned, about 10 minutes.
Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Rinse and drain beans. Using a fork, coarsely mash 1/3 of the beans.
Stir in almond milk and beans; let simmer 10 minutes.
Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan, serve and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a large stockpot, cook sausage, over medium stirring occasionally, until browned, about 10 minutes.
2 - Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
3 - Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer, about 15 minutes.
4 - Rinse and drain beans. Using a fork, coarsely mash 1/3 of the beans.
5 - Stir in almond milk and beans; let simmer 10 minutes.
6 - Divide spinach among bowls.
7 - Add a ladle soup over spinach. Top with Parmesan, serve and enjoy.
