Ingredients: |
Ingredients: olive oil
1 pound Italian sausage, casings discarded
1 medium yellow onion, diced (about a heaping cup)
2 stalks celery, sliced (about a cup)
3 medium carrots, grated (about 3/4 cup)
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon rubbed sage
a pinch or two of red pepper flakes (optional)
1 (14.5 ounce) entire can diced fire roasted tomatoes
1 (14.5 or 15 ounce) can navy beans (drained and rinsed)
6 cups low-sodium chicken broth or homemade
3/4 cup small baby pasta shells
1-1/4 teaspoon of kosher salt (more or less to taste)
1/4 to 1/2 teaspoon freshly ground black pepper (more or less to taste)
freshly grated Parmesan cheese, for serving
chopped fresh parsley, for serving
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Directions: |
Directions:Place a tablespoon of oil in the bottom of a 5 to 6 quart Dutch oven. Add in 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. Next, add in the garlic, dried basil, rosemary, rubbed sage and chili flakes if using. Stir and cook for 1 to 2 minutes before adding the sausage back in along with the can of tomatoes, beans and broth. I also fill the tomato can 1/4 of the way full and swirl it to catch any remaining tomatoes or sauce and add it into the pot. Stir, cover and bring to a boil, reduce heat to medium low, cover and cook for 20-30 minutes. Add in the small baby shells, stir and cook (at a simmer) for 10 to 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! |
This recipe for Italian Sausage White Bean Soup is from