White Bean, Sage, & Sausage Soup

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This is a two-fer recipe. Serve for dinner tonight and save the rest in the freezer in zip-lock bags for a future meal!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (289.8 g)
  • Calories 347.8
  • Total Fat - 25.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 100.4 mg
  • Sodium - 810.1 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 4.5 g
  • Protein - 16.4 g
  • Calcium - 66.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large Dutch oven over medium heat. Coat the pan with cooking spray. Add the onions and the next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until the sausage is browned and the vegetables are tender, stirring to crumble the sausage.

Step 2

Add the sage and tomato paste; cook 1 minute, stirring constantly. Add the wine; cook 3 minutes or until the liquid is reduced by half.

Step 3

Add the stock; bring to a boil, reduce heat, and simmer for 5 minutes. Add the tomatoes and beans, and cook for 2 minutes. Sprinkle with chopped parsley and serve or freeze.

Tips & Variations


No special items needed.

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