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"Hunger is the best sauce in the world."--Cervantes

Italian Bean and Sausage Soup Recipe

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This recipe for Italian Bean and Sausage Soup is from Judy's Family Favorites 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!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces sweet italian sausage
2 teaspoons olive oil
1 cup frozen chopped onions
2 tsp minced garlic (from a jar)
1 can (28 ounces) plum tomatoes
3½ cups hot water
2 cups medium-size pasta shells (4 ounces)
2 chicken bouillon cubes or 2 tsp instant broth granules
1 can (19 ounces) cannellini (white kidney beans) or other canned white beans
Directions:
Directions:
Remove sausage from casing. Heat oil in a heavy 4-quart pot. Crumble sausage into oil; stir in onions and garlic. Cook over high heat; stirring often, until sausage browns (4 to 6 minutes)
Meanwhile cut up tomatoes, rich tin the can, using kitchen shears. Add tomatoes and their juices, the water, pasta and bouillon cubes to the pot. Bring to a boil over high heat, stirring once or twice. Reduce heat, cover and simmer 7 minutes.
Meanwhile rinse and drain beans. Add to the soup and simmer 4 minutes or until pasta is tender and beans are heated through.
Number Of Servings:
Number Of Servings:
6

 

 

 

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