Ingredients for Bean Soup With Sausage
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 large leek
- 2 cloves garlic
- 1 large carrot
- 2 celery stalks
- 2 tablespoons all-purpose flour
- 2 beef stock cubes
- 1 cup ditalini pasta
- Four Bean Mix
- 1 1/2 liters (6 cups) water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 (15-ounce) can cannellini beans
- salt to taste
- pepper to taste
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How to Make Bean Soup With Sausage
- Heat 1 tablespoon olive oil in a large (6-quart) saucepan over medium heat. Add 1 pound Italian sausage, casings removed.
- Cook sausage, breaking it up with a spoon, for 5-7 minutes, until golden brown. Remove sausage from saucepan and set aside.
- Add 1 large leek, thinly sliced, 2 cloves garlic, minced, 1 large carrot, chopped, and 2 celery stalks, chopped, to the saucepan. Cook for 5 minutes, stirring occasionally, until softened.
- Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
- Add 2 beef stock cubes, 1 1/2 liters (6 cups) water, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add 1 (15-ounce) can cannellini beans (drained and rinsed), 1 cup ditalini pasta, and the cooked sausage.
- Continue to simmer for 8-10 minutes, or until pasta is al dente. Season with salt and pepper to taste.
- Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
23g
Carbs
7g
