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Recipe: Italian Sausage and Bean Soup


This recipe for Italian Sausage and Bean Soup is a quick fix supper… this hearty soup with its vegetables and Italian sausage accompanied by Garlicy Biscuits makes for a wonderfully flavorful meal all by itself.

Made from mostly staples … you can whip this up and have it on the table in no time. While the soup simmers you can relax and make the biscuits. Spiff up canned biscuits with some melted butter and garlic salt… or make them from scratch.. either way.. this is one delicious meal.

TIPS

I used 1 pound of sweet Italilan sausage… I sometimes use ½ sweet and ½ hot Italian sausage…which is what I prefer… it just depends on what I have in the freezer at the time… and the preference of the people I happen to be feeding at the moment… use either sweet or hot or a combination.

I prefer to make cook the sausage in a skillet than drain it on paper towels to cut down on the fat…. and then I do skim off any fat off the top… there’s usually very little but I like to get it out anyway.

I used bulk sausage… after draining it on paper towels… I find it has less fat in the soup than link sausage… but if you prefer to use link sausage you certainly can substitute it… cook it then slice it.

You can substitute Great Northern beans for the cannelloni beans if you prefer.

If you do decide to serve this with canned biscuits… you can melt 2 tablespoons butter in a cup in the microwave… brush the tops of the unbaked biscuits with the butter and liberally sprinkle garlic salt on the tops… bake as directed.

I hope you try this wonderfully hearty soup!






Recipe: Italian Sausage and Bean Soup

All you need:

1 lb. bulk Italian sausage (hot or sweet or a combination)
1 cup sliced carrots
1 medium onion, chopped
2 large garlic cloves, finely chopped
1 stalk celery, sliced
1 can cannelloni beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can diced tomatoes with basil, garlic and oregano (do not drain)
1 can beef broth
6 cups water
2 tablespoons tomato paste
1 cup uncooked small pasta (such as rings or tubes)
Salt to taste
Grated Parmesan cheese

All you need to do:

Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces. When no longer pink, remove the sausage from the skillet and drain on paper towels.

In a large pot combine the rest of the ingredients EXCEPT for the pasta.

Add the drained cooked sausage. Stir well.

Bring to a boil, then lower the heat and simmer for 30 minutes. Stir occasionally

Add the pasta and cook for 8 to 10 minutes or until pasta is cooked.

Serve hot with grated parmesan cheese.

2 comments:

~ Stitchin Sweet Sue ~ May 8, 2010 at 6:51 PM  

We love any soup with a tomato base. I've made exactly this recipe but w/tortellini instead of beans. I prefer your recipe w/beans sans the pasta ~ am looking forward to making this ~ thx so much Linda!

xoxo

Linda May 9, 2010 at 12:55 PM  

Thanks Sue! Sounds yummy with tortellini ... what a wonderful idea!

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