Italian Sausage And White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a dish that was derived from the leftovers of an Italian Sausage and White Bean Casserole, but I have to be honest, I think the soup was even better. Ingredients:
6 mild or hot italian sausages (cooked and chopped into cubes) |
2 14oz cans cannellini beans (drained) |
2 14oz cans diced tomatoes |
2 onions (diced) |
1 green bell pepper (chopped into chunks) |
3 cloves of garlic (finely chopped) |
1 box of chicken stock (you'll need enough that the liquid of the soup covers the solid ingredients by an inch) |
dried or fresh chopped basil |
dried or fresh chopped oregano |
red pepper flakes |
salt and pepper to taste |
olive oil |
1 slice of provolone per serving (optional) |
Directions:
1. Broil the sausages until done (flip every couple minutes for about 10 minutes)
2. Meanwhile, heat up a little olive oil in your 5 quart pot or dutch oven and add onions, sweat for 2-3 minutes
3. Add peppers and garlic
4. Sprinkle a little salt over the veg to draw out water
5. Sweat several more minutes and add beans
6. Add diced tomatoes
7. Add Italian sausage
8. Pour in chicken broth until it covers ingredients by 1 or 2 inches
9. add basil, oregano and red pepper flakes (a couple teaspoons each of basil and oregano if dry, double if fresh and between a pinch and a teaspoon of red pepper flakes depending on how into spicy you are)
10. Grind in pepper to taste.
11. Bring to a boil, turn down to a simmer and allow to cook for at least 20 minutes.
12. When you serve it, if you choose lay a slice of provolone over each serving of soup. (Trust me, it rocks)
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