Italian Sausage and White Bean Soup
Ingredients
The soup base
-
3
pieces
carrots, diced
-
1
small
onion, diced
-
4
stalks
celery, diced
-
1
cup
green beans, cut into ¾-1 inch pieces
-
1
piece
green squash, diced
-
2
cups
chopped escarole or greens of your choice
-
½
lb
sweet sausage
-
16
ounces
cannellini beans, drained
-
1
cup
uncooked soup size pasta
-
4
cups
chicken stock
Seasoning
-
to taste
black pepper
-
to taste
sea salt
Instructions
- Heat olive oil in a large pot and sauté the diced carrots, celery, and onion for 5-7 minutes.
- Add diced zucchini and green beans, cooking for an additional 5 minutes.
- Remove the sausage from its casing, add to the pot, and brown the meat.
- Pour in the chicken stock and bring to a boil, then reduce heat and simmer.
- After about 30 minutes, add the cannellini beans and continue to simmer.
- In the last 10 minutes of cooking, add the pasta and let it cook through.
- Finally, stir in the escarole and allow it to wilt before serving.
- Serve with grated cheese and crusty bread.
Nutrition Facts (estimated)
Servings
8
Calories
276
Total fat
11g
Total carbohydrates
33g
Total protein
14g
Sodium
538mg
Cholesterol
25mg
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