Tuscan Sausage and Bean Soup

Wednesday , 4, December 2013 Leave a comment

Tuscan Sausage and Bean Soup

Here is a Hearty Meal in a bowl for a cold evening.

Add Crusty Bread… a glass of wine and you are off to the races.

Tuscan Sausage and Bean Soup
Prep time
Cook time
Total time
Serves: 4-6
  • .1 lb hot Italian sausage, substitute mild
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 carrot, chopped fine
  • 1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary
  • 4 garlic cloves, minced
  • 6 cups White cannellini beans, canned, rinsed, approximately (3) times
  • 1 bay leaf
  • 3 -4 cups low sodium chicken broth, divided
  1. In a soup pot, brown sausage until no longer pink.
  2. Break up into small pieces while cooking.
  3. Drain off excess oil. Return to pot.
  4. In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
  5. In same food processor, puree 2 cups White Cannellini beans with 1 cup chicken broth; add to the pot.
  6. Combine remaining ingredients.
  7. Bring to boil; lower heat and simmer for 45 to 60 minutes or until desired consistency.
  8. Serve with your favorite sides and red wine.

Recipe adapted from food.com

Tuscan Sausage and Bean Soup

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