It’s soup season! Or if you’re me, it’s crusty-bread-with-a-side-of-soup-season! Yes, although I tend to think of soup as merely a way to justify having bread for dinner, this is a pretty yummy one, loosely based on Italian Sausage and Peppers (another great crusty bread vehicle). Plus it’s quick, easy, and pantry-friendly. Perfect for a cold winter evening when the last thing you want to do is a grocery run.
Can I make this vegetarian? Definitely. Lose the sausage and throw in another can of beans, a carrot, a red pepper, a parsnip, really anything you’ve got, and add some additional seasonings. I would suggest cumin or smoked paprika. Coriander or fennel seed would be amazing if you have them.
EQUIPMENT: Knife, Cutting Board, Large Pot, Large Spoon, Can Opener, Blender
Sausage and White Bean Soup
Ingredients
- 1/2 of a medium Onion
- 1/2 of a Green Pepper
- 2 cloves Garlic
- 2 cans White Beans (Cannellini, Great Northern, or Navy)
- 1/2 lb Italian Sausage, casings removed (Hot or Mild)
- 1 tbsp Olive Oil
- 3 cups Broth or Stock (Chicken or Vegetable)
- 1 pinch Red Pepper Flakes (optional)
- 1 tsp dried Oregano
- 1 tsp dried Basil
- grated Parmesan Cheese for garnish
- Salt and Pepper to taste
Directions
- Step 1 Prep your vegetables: Roughly chop the onion and pepper, and mince the garlic.
- Step 2 Heat olive oil over medium heat in a large pot or dutch oven. Add the onion, pepper, and chili flakes (if using), and season with salt and pepper. Sauté for 2-3 minutes until they’ve started to get soft and translucent.
- Step 3 Add the garlic and the sausage, breaking it into crumbles as it cooks using your spoon. Sauté until the sausage is completely browned, about 4-5 minutes.
- Step 4 Add the broth/stock, oregano, and basil. Stir, being sure to scrape up any tasty brown bits from the bottom of the pot. Bring to a gentle boil.
- Step 5 Drain one can of beans and pour directly into a blender, along with a ladle-full of your soup. (TIP: Be careful adding the the hot soup to your blender. Steam from boiling liquid can potentially create enough pressure to pop the lid off, leaving you with a major mess or minor burns. Since it’s such a small amount of liquid, this probably won’t happen–but let it cool a little before you put the lid on, just to be safe.) Blend the beans until smooth, then add them to your soup.
- Step 6 Drain the second can of beans, and add them to the soup whole. Simmer for at least 15 minutes.
- Step 7 Taste for salt, and enjoy with some good crusty bread!
