Sausage and White Bean Soup
By Alli BerkeyPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon extra-virgin olive oil 1 pound hot Italian sausage, casings removed1 onion, chopped fine3 garlic cloves, sliced thin¼ teaspoon red pepper flakes 4 cups chicken broth 1 (15-ounce) can cannellini beans, rinsed1 ½ cups canned crushed tomatoes ½ teaspoon table salt ¼ teaspoon pepper 3 ounces (3 cups) baby spinach
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Add onion, garlic, and pepper flakes and cook until onion is softened, 3 to 5 minutes.
- Stir in broth, beans, tomatoes, salt, and pepper and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 15 minutes.
- Off heat, stir in spinach. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
4 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1 ½ cups canned crushed tomatoes
½ teaspoon table salt
¼ teaspoon pepper
3 ounces (3 cups) baby spinach
Ingredients
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
4 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1 ½ cups canned crushed tomatoes
½ teaspoon table salt
¼ teaspoon pepper
3 ounces (3 cups) baby spinach
Ingredients
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
4 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1 ½ cups canned crushed tomatoes
½ teaspoon table salt
¼ teaspoon pepper
3 ounces (3 cups) baby spinach
Why This Recipe Works
Stirring the spinach into the soup just before serving allowed it to wilt gently but retain some of its texture.
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Add onion, garlic, and pepper flakes and cook until onion is softened, 3 to 5 minutes.
- Stir in broth, beans, tomatoes, salt, and pepper and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 15 minutes.
- Off heat, stir in spinach. Season with salt and pepper to taste. Serve.
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