Italian Sausage & Bean Soup
Recipe: #15774
November 10, 2014
Categories: Beans, Pork Sausage, Italian Mediterranean, One-Pot Meal, Christmas, Thanksgiving, Canned Tomatoes, Italian Dinner, more
"A KC favorite! I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste, this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup! Yield: 5.5 quarts (approx)"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (668.5 g)
- Calories 739.2
- Total Fat - 46.2 g
- Saturated Fat - 15.6 g
- Cholesterol - 90.4 mg
- Sodium - 1814.4 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 12.3 g
- Sugars - 11.6 g
- Protein - 28.8 g
- Calcium - 220.2 mg
- Iron - 5.5 mg
- Vitamin C - 56.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat about 2-3 tablespoon olive oil in a 8-10-quart pot over medium-high heat.
Step 2
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
Step 3
Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
Step 4
Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
Step 5
Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
Step 6
Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese (or more) and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
Step 7
Season with salt and pepper.
Step 8
Pass more Parmesan cheese at the table.
Tips
No special items needed.
2 Reviews
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