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Italian Bean Soup Recipe

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This recipe for Italian Bean Soup, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorie Prokup
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. loose Italian sausage, cook & drain
1 tsp. olive oil
1 onion, finely chopped
2 garlic cloves, minces
2 plum tomatoes, chopped OR
1 (15 oz) can diced tomatoes do not drain
4 cups chicken broth (1 tall/large can)
2 medium potatoes, peeled & cubed
2 zucchini, cut into 1 inch chunks
lb. green beans cut into 2 inch pieces
1 (15 oz.) can red kidney beans, rinse & drain
1 (15 oz.) can cannelloni beans, rinse & drain
Pinch of dried red pepper flakes - optional or to taste
3 T Parmesan or Romano cheese

Directions:
Directions:
Brown the Italian sausage in a skillet & drain Heat the oil in a nonstick saucepan over medium-low heat. Add the onion & garlic; cook until the onion is very tender, about 8 minutes. Stir in the tomatoes & continue to cook until they are very soft, about 5 minutes. Add the broth and potatoes, bring to a boil. Cover and simmer until the potatoes are almost tender, about 10 minutes. Stir in the zucchini, green beans, kidney beans and cannelloni beans. Re-cover & cook until the vegetable are tender, about 8 minutes longer. Stir in the cheese.

Number Of Servings:
Number Of Servings:
6 to 10
Personal Notes:
Personal Notes:
Serves approximately 6 to 10 depending on whether you use cups or bowls. Our family loves soup!

 

 

 

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