Italian · Dinner
Sausage and Bean Soup
A rustic Italian soup built on pan-browned pork sausage simmered with cannellini beans, tomato, and softened onion, carrot, and celery in a garlic-scented broth. Finished with red wine vinegar and grated parmesan, it is a hearty, spoonable dish served with crusty bread on the side.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
401Calories
23.5gProtein
20.1gFat
30.2gCarbs
6.8gSugar
8.1gFiber
1087mgSodium
68mgChol
7.3gSat Fat
820mgPotassium
145mgCalcium
3.8mgIron
0.9mcgVitamin B12
10mgVitamin C
gluten-free
high-fiber
low-calorie
low-cholesterol
rich-umami
gluten-free
Instructions
1
Prep
remove sausage from casing and break into chunks; dice the onion, carrot, and celery; mince the garlic; have parsley and parmesan ready.
2
Sear
heat the olive oil in a medium saucepan over medium-high heat and brown the sausage chunks for 4 to 5 minutes, stirring, until no pink remains.
3
Sweat
add the onion, carrot, and celery, cooking over medium heat for 5 to 6 minutes, stirring, until the onion turns translucent.
4
Simmer
pour in the chicken stock, crushed tomato, and beans; simmer over medium-low heat for 18 to 20 minutes, stirring occasionally, until gently heated.
5
Plate
stir in red wine vinegar, season with salt and pepper, ladle into a bowl, top with parmesan and parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g Italian sausage (sweet)
- 1 cup90g, about a third of a 15.5 oz can, drained cannellini beans
- 11 onion
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml chicken stock
- 2/3 cup160g canned crushed tomato
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp parmesan
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
