Ingredients for Butter Bean And Sausage Soup
- 2 (15-ounce) cans butter beans
- 4 cups chicken broth
- 1 pound Italian sausage
- 1 (14.5-ounce) can diced tomatoes
- Dried Rosemary
- Garlic Powder
- 1/2 teaspoon dried basil
- salt and pepper to taste
- Hot Sauce
- 1 cup small pasta
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- grated Parmesan cheese, for garnish
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How to Make Butter Bean And Sausage Soup
- Drain one (15-ounce) can of butter beans and puree them with 2 cups of chicken broth using an immersion blender or regular blender.
- Brown 1 pound Italian sausage (removed from casings) in a large pot or Dutch oven over medium heat. Drain off excess grease.
- Add the pureed beans, remaining 2 cups of chicken broth, 1 (14.5-ounce) can diced tomatoes (undrained), the remaining (15-ounce) can of butter beans (undrained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (or more, to taste), and salt and pepper to taste. Stir to combine.
- Bring the soup to a boil, then add 1 cup small pasta (like ditalini or elbow macaroni).
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through.
- Stir in 1/4 cup chopped fresh parsley (optional) before serving. Garnish with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
16g
Fat
38g
Carbs
13g
