The nice thing about this recipe is it is ready fast. You can simmer it a bit longer to allow the flavors to blend, but this is one you can have ready to serve in less than 45 minutes, start to finish.
Italian White Bean and Sausage Soup
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
- 6 slices of bacon, chopped
- 3 celery stalks, sliced lengthwise and chopped
- 1 c. chopped onion
- 1 clove garlic, minced
- 1/2 tsp sage
- 1/2 tsp ground, dried rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1 - 14 oz can diced tomatoes
- 1 - 15 oz can cannellini beans, rinsed and drained
- 2 - Andouille sausages (6 - 8 oz) halved then sliced*
- 1 tsp red wine vinegar
- 1/4 c finely chopped fresh flat leaf parsley
Directions:
Chop bacon and fry in a large stock pot. When bacon is mostly cooked, but not crispy, add the vegetables and garlic and cook with the bacon in the bacon fat until veggies are soft, about 5 minutes.
Add stock, tomatoes, spices, and red-wine vinegar and bring to a boil. Once soup is boiling, add beans and sausage, stir, and reduce heat to low. Simmer for a minimum 20 minutes.
Stir in parsley before serving.
About the sausage, I use this kind: two sausages are plenty for this recipe.
Hope you enjoy!
