Cannellini Bean Soup with Sausage

If you are looking for a hardy family meal then try this easy to make cannellini (white  bean) soup with sausage. I prefer to use fresh herbs but dry herbs will work fine. I prepare the sausage in the same pot that I will eventually make the soup in. For extra flavor I save some of the sausage pan drippings and saute the mirepoix* in it.

Fresh rosemary and thyme

Fresh rosemary and thyme

Serves 4 – 6 people

Ingredients

  • 2 medium carrots diced
  • 2 stalks of celery diced
  • 1 medium onion or 1½ cup of onion diced
  • 6 chicken or turkey sausages (pork or chorizo) cooked then sliced
  • 1 tsp saved pan drippings from the sausages
  • 1 tsp canola oil (or 2 tsp if discarding pan drippings)
  • 3 – 15 oz or 400 gm cans of white beans (cannellini beans) with their liquid
  • 1 ½ cup chicken broth
  • 1 Tbs fresh rosemary chopped or 1 tsp dried rosemary
  • 1 ½ tsp fresh thyme chopped or ¼ tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Preparation

Sauté sausages in a “pot” at medium heat. This is the same pot in which the soup will be prepared. When sausages are partially cooked, slice them, and return them to the pot to complete cooking. Once the sausages are cooked set aside.

Partially cook the sausage, slice, then continue cooking.

Partially cook the sausage, slice, then continue cooking.

For extra flavor, save 1 tsp of pan drippings in the pot and add a teaspoon of canola oil. If you prefer not to use the pan drippings then add 2 teaspoon of canola oil to the pot. Heat up oil and/or pan drippings. Add carrots, celery, and onion and sauté on medium heat. Lightly salt the mirepoix. Sauté uncovered for about 2 minutes, cover, and cook on low heat for 5 minutes.

The mirepoix cooking in the sausage pan drippings

The mirepoix cooking in the sausage pan drippings

Add the beans with their liquid and the chicken broth. Add rosemary and thyme herbs.

Add the Cannellini Beans

Add the Cannellini Beans

Bring to a boil, reduce heat, cover and simmer on low for 15 minutes. Let cool slightly.

Reserve one cup of the bean soup. Place the rest of the soup in a blender and blend until creamy. Return to pot and add the 1 cup of reserved bean soup.

Add salt and pepper.

Reheat sausage slices.

Reheat the Sausage

Reheat the Sausage

Ladle soup into bowls. Top with sausage slices. Accompany with delicious crusty bread and salad.

Cannellini Bean with Rosemary Soup with Sausage

Cannellini Bean with Rosemary Soup with Sausage

This is recipe can be made ahead of time.

*Mirepoix is the term used of the mix of diced onion, celery, and carrot. Generally, the mix is about 50% onion, 25% celery, and 25% carrot.  Some stores sell already prepared fresh mirepoix. This may save you time when preparing this soup.

Note: If you are using chicken or turkey sausages you may need to cook them with additional canola oil.

Note: Omit the sausage and this soup makes a delicious vegetarian meal.

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3 thoughts on “Cannellini Bean Soup with Sausage

  1. Pingback: Roasted Cherry Tomatoes and Cannellini Beans Salad | Silvia's Cucina

  2. Pingback: White Bean and Ham Soup | Simply Sophisticated Cooking

  3. Pingback: The Early Days – The Kitchen Blackboard

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