Description
This Creamy Bean Soup with Sausage is a warm and hearty dish, perfect for cozy nights.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy based on preference)
- 2 tablespoons Olive oil (for browning the sausage)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 4 cups Chicken broth (low-sodium recommended)
- 1 cup Puréed tomatoes
- 2 tablespoons Tomato paste
- 2 cans Cannellini beans (drained and rinsed)
- 1 cup Heavy cream (for smoothness)
- 1/2 cup Grated Parmesan
- 1/4 cup Chopped parsley (for garnish)
- 1/2 cup Red pesto (for topping)
- to taste Salt
- to taste Black pepper (fresh ground)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Fennel seeds
- 1/2 teaspoon Chili flakes (adjust to taste)
Instructions
- Mince the garlic and chop the onion. Remove the casings from the Italian sausage and drain and rinse the cannellini beans.
- Heat the olive oil in a large pot over medium-high heat.
- Add the Italian sausage to the pot, breaking it into small pieces. Cook until browned and no longer pink, about 5 minutes.
- Add minced garlic and chopped onion. Cook until fragrant, about 3 minutes, then stir in dried thyme, oregano, fennel seeds, and chili flakes.
- Pour in the chicken broth, add puréed tomatoes, and mix in tomato paste. Bring to a boil, then stir in cannellini beans. Cover and simmer for 15 minutes.
- Pour in heavy cream and stir until combined. Mix in grated Parmesan and adjust salt to taste.
- Ladle the soup into bowls, dollop with red pesto, and serve warm with crusty bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 80 mg