White Bean, Sage, & Sausage Soup
Recipe: #29270
March 27, 2018
Categories: Beans, Pork Sausage, Fennel, Italian, Southern, No Eggs, Non-Dairy, Wine, Fresh Tomatoes, White Beans, Italian Dinner, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.