Description
A hearty Italian sausage and bean soup that is perfect for any occasion.
Ingredients
Scale
- 1 pound mild Italian sausage (casings removed)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 28 ounces diced tomatoes
- 15 ounces white navy, cannellini, or great northern beans (rinsed and drained)
- 15 ounces red kidney or pinto beans (rinsed and drained)
- 2 stalks celery (diced)
- 2 large carrots (peeled and diced)
- 2 small zucchini (quartered and chopped (about 1 1/2 to 2 cups))
- 4 cups water
- 2 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon Kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- 1 Parmesan rind
- 1⅓ cups pasta (optional – ditalini, farfalle or shells)
- Freshly grated Parmesan cheese (for serving)
Instructions
- In a large pot or dutch oven, brown the sausage with the onions and garlic over medium heat. Drain any grease that cooks off, if necessary.
- Add all remaining ingredients up through the Parmesan rind (if you have one on hand), and bring the soup to a boil. Cover and reduce the heat to low, then simmer for 1 hour, stirring occasionally, until all of the veggies are tender.
- Remove the bay leaves and anything that remains of the Parmesan rind and stir in the pasta, if using, during the last 15-20 minutes of cooking so that it can cook through until al dente.
- Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.
Notes
- For a thicker soup, allow it to simmer longer without the lid.
- Feel free to add more vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg