"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Italian Sausage White Bean Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Italian Sausage White Bean Soup, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

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

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!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

4W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!