Italian Sausage Bean Soup Recipe
Course: SoupDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
45
minutesCalories per serving
230
kcalThis is a warming and comforting Italian sausage bean soup recipe. A plus is that this hearty soup takes less than 30 minutes to prepare.
This is a fantastic and hearty soup for cold winter nights. It is made with cannellini beans which are white Italian kidney beans. However, you can easily replace cannellini beans with Great Northern beans or white navy beans.
After you make – and taste – this recipe, please come back and leave a review.
This is a fantastic and hearty soup for cold winter nights. It is made with cannellini beans which are white Italian kidney beans. However, you can easily replace cannellini beans with Great Northern beans or white navy beans.
After you make – and taste – this recipe, please come back and leave a review.
Ingredients
Italian sausages (3 big or 5 small)
Spinach 1.5 cup
1 liter (34 fl oz) chicken broth
1 Zucchini
1 onion of regular size (chopped)
One celery stalk (chopped)
One carrot (diced)
3 garlic cloves
1 cup of beans
Peeled tomatoes (1 can)
Olive oil (3 tbsp)
Spices (smoked paprika, pepper, oregano, basil)
Salt to taste
Directions
- Peel the skin from sausages and add them to the saucepan along with olive oil
- Fry the sausages until they turn brown, stirring constantly and cutting into pieces with a spatula. When the sausages are cooked, set them aside.
- Cut zucchini into small pieces, set aside.
- Now using the same saucepan in which we fried the sausages, sauté onions, carrots and celery for 7 minutes or until the onion becomes soft
- Add zucchini to the mixture, sauté for another 3 minutes
- Return the sausages back to the saucepan, add peeled tomatoes, salt and spices on top, sauté for 5 minutes
- Add chicken broth and bring to a boiling point.
- Add beans and cook for 5 more minutes
- Put the spinach on top and mix well, cook for another minute until the spinach is soft
- Serve hot, the soup goes well with crispy baguette and cheese. Bon appetit!
