Steph’s White Bean and Sausage Soup

I Spy…
someone in the reflection of this spoon.

Oops.Spring is almost here. I can feel it in the air. It’s in the mid-70′s here and it’s gorgeous. My mother-in-law texted me from Denver and they are buried in snow! So I guess there are couple more soup days left until spring is officially here. This soup is beyond easy. It definitely qualifies for a “No-cooking” Friday.

This recipe is from my friend Stephanie who has given me many great recipes over the years. I halved this recipe and there was plenty for my family of five. I served this with the cheddar bay biscuits I posted a couple of days ago.By the way, my husband, John, is on the last part of Kitchen Nightmares tonight on FOX during the pizza making contest. He’s the tall, dark, and handsome one…

Steph’s White Bean and Sausage Soup

Ingredients

  • 4 (15 oz) cans of white cannellini beans, rinsed and drained
  • 2 (32 oz) cans or boxes of chicken broth
  • 2 (28 oz) cans Italian style diced tomatoes
  • 2 lbs mild Italian sausage (I used hot sausage. I think it makes the soup)
  • 2 oz fresh basil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook sausage in frying pan until cooked through. In large pot, add sausage and then add all other ingredients. Simmer for 15-20 minutes. Add salt and pepper to taste.

Notes

Source: Steph Jensen

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Comments

  1. This sounds so good! I love soup…and make it all the time!

  2. One of my favorites!

  3. Looks great, I’m going to be trying this soon. Now following your yummy blog

  4. I’m not typically a soup person – (I have problems considering it actual food) – but this looks like my kind of soup! Fresh, hearty, gorgeous! Love your photos.

  5. I’m eating it right this minute…and I’m very happy!

  6. Okay, I am so making this for lunch this coming week. I can’t imagine this being anything but yummy!

  7. Wow, this is REALLY good. I am up for anything with fresh basil, so when I looking for a new dinner idea this soup caught my eye. Since my parents were going to be eating with us and my dad is on a strict diet I made a couple of modifications: instead of sausage I used ground turkey (italian flavored) and added 1/2 tsp cayenne pepper (to add some heat). Instead of chicken broth I used chicken bullion. I also added an extra can of beans. SOOOOO yummy, I bet it is even better with the original ingredients, but if you are trying to watch your weight, these modifications might be helpful. Thanks so much for sharing this GREAT recipe. It is definitely going to be a staple dinner from now on.

  8. How many cups of soup does this yield?

  9. @rachel, the soup yields about 18-20 cups.

  10. Looks like some tasty eats – and perfect for this cold weather! :)

  11. Save on cleaning and cook sausage in large pot. When cooking use some dried Basil, when almost finished use chopped fresh basil and stir in ( If you buy that fresh basil at market ), will save some cash. I would use more fresh garlic. Use some good Olive oil too.

  12. I have been searching for pork recipes since my hubby shot a couple wild hogs this winter for our freezer. We had it processed & some was made into spicy ground sausage so it worked *perfectly* for this soup! I did (generously) sub dried basil for fresh since I didn’t have it on hand. And, even though I cut the recipe in half for our family, I still used 2 cans of italian tomatoes. Oh, and I didn’t have chicken broth on hand so I used chicken bullion. This soup recipe is a definite keeper for our family! We LOVED it! And, I loved how easy & fast it was to make. Double Bonus! :)