Butter Bean and Sausage Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my spicy version of a classic white bean and sausage soup. I puree one can of the beans and leave the other undrained for thickness and richness. All of the herb measurements are approximate - I never really measure, just add until it looks right!! This is so quick and easy and especially satisfying on a chilly day! Ingredients:
2 (15 ounce) cans butter beans |
4 cups chicken broth |
1 lb hot italian sausage |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon dried rosemary |
1 teaspoon garlic powder |
1 teaspoon dried basil |
salt and pepper |
hot sauce |
1 cup small shell pasta |
Directions:
1. Drain 1 can of beans and puree them with 2 cups of the chicken broth.
2. Brown the sausage in a soup pot and drain.
3. Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
4. Bring to a boil and add pasta.
5. Reduce heat, cover and simmer until pasta is tender.
6. Serve with grated parmesan if desired.
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