Recipes

Italian Sausage & White Bean Soup

This was one of the many inspirations I had seen on Food Network, just about the time of “The Great Quarantine Days” (so I call them). I spent my weekends finding ways to come up with make-ahead meals that would be easy for not only myself for lunch, but also quick dinners for the family if the days became long and exhausting.

This recipe I made is absolutely delicious! And exactly what I needed on this long Monday. Totally quick. Totally easy. And Totally comforting.  All I needed to do was bring it from freezer to fridge the night before, get home, heat it up and add freshly shaved Parmesan and fresh chopped Parsely.  Of course, had to also broil some garlicky-Parmesan bread to sop up all that juicy yumminess.  Or you can totally eat as is and it’s still perfectly scrumptious!! YES! This was one of my favorite make-ahead ever!

Easy for any busy mom or dad to do ahead (when you get a chance), then enjoy with just a few fresh items and a chilled glass of Rosé! Enjoy!

Italian Sausage & White Bean Soup

Print Recipe
Serves: 6 Cooking Time: 45 min

Ingredients

  • 2 Tbsp Olive Oil
  • 2 lbs Italian Sausage (sweet, mild, spicy, whatever you like!)
  • 1 Cup Jarred sliced Roasted Red Peppers
  • 2 Tbsp Fresh Oregano, chopped (or 2 tsp dried)
  • 1 Tbsp Fresh Rosemary, chopped (or 1 tsp dried)
  • (Or any a couple of tsp of any Italian dried herbs you have on hand)
  • 4 Cloves Garlic, minced
  • 1 Large Onion, sliced
  • Kosher salt and freshly ground pepper
  • 8 Cups low-sodium Chicken stock (or broth)
  • 2 (15.5 oz) cans Cannellini Beans (white kidney beans)
  • 2 (14.5 oz) cans Fire-Roasted Diced Tomatoes
  • 2 Cups Chopped Kale
  • 1 Cup Heavy Cream
  • 2 Tbsp Apple Cider Vinegar
  • 1-2 tsp Red Pepper Flakes (optional)

Instructions

1

Heat olive oil in large Dutch oven or heavy-bottom stock pot over medium-high heat. Brown the sausage, about 10 minutes, breaking into bite size pieces then remove to paper towel to dry. (Leave all the oil in pan!)

2

Add onions, peppers, oregano, rosemary, garlic to the hot oil and sauté until tender, about 5 minutes. Pour in the broth, beans and tomatoes, stir to combine. Return the sausage, bring to boil then reduce to simmer on low, uncovered, for 20 minutes.

3

Stir in the kale, heavy cream and cider vinegar.

4

Taste and adjust salt, pepper and red pepper flakes as desired.

5

Serve immediately with some shaved Parmesan.

6

To freeze: Transfer to freezer safe containers, leaving some room at time for expansion. Allow to cool to room temperature, cover and label and enjoy over the next 6 months!

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