Italian Sausage and Bean Soup

Dorothy Curtis

By
@CanbyDorothy

I saw a similar recipe and I thought it sounded good so I made up my own version and we really enjoyed it. The next time I will make a double batch so I can get some into the freezer for later.


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Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
3
mild italian sausages, casings removed
1 small
onion, chopped
2 or 3 clove
garlic, chopped
2 medium
carrots, chopped
1 stalk(s)
celery, chopped
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
dried thyme
2 can(s)
white beans, drained and rinsed
5 c
chicken or vegetable stock
4 to 6 oz
baby spinach, roughly chopped
parmesan cheese, for topping

Directions Step-By-Step

1
In a large kettle heat olive oil and add sausage breaking it up until it is in crumbles. Cook until it is starting to brown and is no longer pink.
2
Stir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Cook about 5 minutes.
3
Add the beans and the stock and bring to a simmer adding salt and pepper to taste. Cook for about 10 minutes until the carrots and celery are tender.
4
Stir in the spinach and cook for another 5 minutes.
5
Serve in bowls and pass the Parmesan cheese for topping.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy