Ingredients: |
Ingredients: 1 T. olive oil
1 lb. Italian sausage, casings discarded
1 med. onion, diced (about a heaping cup)
2 stalks celery, sliced (about a cup)
3 med. carrots, grated (about 3/4 c.)
4 cloves, garlic, minced
1 t. dried basil
1 t. dried rosemary
1/2 t. rubbed sage
a pinch or two of red pepper flakes (optional)
One 14.5 oz. can diced fire roasted tomatoes
One 14.5 oz or 15 oz. can navy beans (drained and rinsed)
6 c. chicken broth (or homemade stock)
3/4 c. small baby pasta shells
1 1/4 t. kosher salt (more or less to taste)
1/4 - 1/2 t. freshly ground black pepper (move or less to taste)
freshly grated Parmesan cheese, for serving
chopped fresh parsley, for serving
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Directions: |
Directions:Add 1 T. olive oil to a 5 to 6 quart Dutch oven. Add the Italian sausage and heat over medium heat. Use a wooden spoon to break up the sausage and cook until golden brown and crispy - about 20 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate.
Add onion, celery, carrots and a pinch of kosher salt to the sausage renderings in the pot. Stir, cover and cook for 8 minutes or until tender, stirring occasionally throughout.
Add garlic, dried basil, rosemary, rubbed sage and chili flakes. Stir and cook for 1-2 minutes. Add the sausage back in along with the can of tomatoes, beans and broth. Stir, cover and bring to a boil. Reduce heat to medium low, cover and cook for 20-30 minutes.
Add the small baby shells, stir and cook (at a simmer) for 10-15 minutes or until the shells are tender. Add more broth if the shells have absorbed too much of the liquids.
Taste and season with kosher salt and black pepper, to taste.
Ladle soup into bowls, top with grated Parmesan cheese and chopped fresh parsley and serve with a hunk of Italian bread for dipping. Enjoy! |
This recipe for Italian Sausage White Bean Soup is from