Mommy's Kitchen - Recipes From my Texas Kitchen: Simple Italian Sausage & White Bean Soup

Wednesday, October 27, 2010

Simple Italian Sausage & White Bean Soup

Hi everyone I wanted to pop on and make a quick post before I hop on a plane to San Francisco. Call it a bloggy field trip sort of speak. I'm headed back to Napa Valley, California with Bush's Team Bean.

I can't wait to see everyone again there will be familiar faces and a few new ones as well. We will be preparing original bean recipes at the Culinary Institute of America .

 I learned so many things the last time I was at the CIA so I can't wait to get started on our new culinary adventure.

While I'm there I get to cook alongside some pretty awesome people. Connie Guttersen, R.D., Ph.D., Author of The New York Times bestseller The Sonoma Diet and The Sonoma Diet Cookbook.

Chef and Host of Food Network’s Viva Daisy!, Daisy Martinez, Chef and Culinary Entrepreneur, Jeffrey Saad and Executive Chef and restaurateur, Michael Schulson. I'm so excited and so nervous all rolled into one.

Since our trip is all about the power of beans I wanted to share a yummy soup recipe before I go. With fall just around the corner here in Texas it's time to break out with some soup and stew recipes.

 I don't know about you but to me soup is the perfect comfort food. There is just something about a hot bowl of soup that warms you from the inside out.

If you love homemade soup but don't have time on your side then today's recipe for Italian Sausage & White Bean Soup is your answer. 

In no time you can enjoy a hot bowl of homemade soup filled with yummy Italian sausage, white beans and pasta. I like to serve this soup with crusty Italian bread and salad to round off the meal.

Umm look at all that hearty goodness. I think the sweet Italian sausage adds a wonderful flavor to this soup. Don't forget to add some Parmesan cheese just before serving. So there you have it homemade soup in a flash. Enjoy!!!!




 
 

Italian Sausage & White Bean Soup
 
Ingredients:
2 - links sweet Italian sausage, casings removed
1 -tablespoon olive oil
1/2 - cup chopped onion
1 - clove garlic minced
1 - teaspoon fresh rosemary
1/2 - teaspoon basil
1/4 - teaspoon pepper
1 - 15 oz can bushs cannellini beans, drained and rinsed
4 - 5 cups low sodium chicken broth
1 - 14.5 oz can Italian diced tomatoes
1/2 - cup ditalini pasta
1/4 - cup Parmesan or Romano cheese

Directions:
Heat olive oil in a large saucepan over medium heat. Remove casing and add the sausage. Cook sausage until almost done crumbling as you go. 

Add the onions and garlic and and cook 5 additional minutes stirring frequently or until the sausage is browned.

Add the chicken stock, tomatoes, cannellini beans and spices. Simmer on low heat for about 15 minutes. Add pasta; cook 7 minutes or until done. 

Sprinkle each serving with one tablespoon parmesan or romano cheese.


 I didn't have ditalini pasta so I just used what I had on hand (mini penne pasta).
Recipe adapated from: The copy cat version of pasta fagoli soup.



Disclosure: Bush’s Beans covered all my costs on my trip to Napa Valley. I am under no obligation to write this post, I am just a big fan of Bush's Beans. Opinion stated in this post are entirely my own and I have not been compensated to publish positive comments.

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14 comments:

Shannon said... #

Yum, this looks delicious! This is on my must make soon list.

Shannon said... #

PS. - Enjoy your trip to Napa Valley with Bush's Team Bean. Can't wait to see what you guys cook up.

Hoosier at Heart said... #

I'm crazy in love with this sausage bean soup recipe, gonna head out shortly to the store.....again!

DessertForTwo said... #

I want to welcome you to nothern California! If you get homesick and need a fellow Texan, I'm about 45 minutes from Napa :)

anniebakes said... #

Since it's almost winter here in the north--yes it's snowing right now, soup season is in high gear, and this looks great!! Can't wait to get your updates on the trip--have a great time, anne

the country cook said... #

Beautiful photos! I live just around the corner from Napa...I'm tempted to drop in for a "visit" at the CIA just so I can come say hi. :-) If you have a chance to do anything else in the St. Helena area, check out the V. Sattui winery...it's the best! - www.delightfulcountrycookin.com

Lara said... #

Have fun on your trip. This recipe looks yummy!

rmboys2 said... #

The soup looks delicious - can't wait to try it. Have a wonderful trip!

Kitchen said... #

I usually use only 3 qts. the water when I make bean soup of the Senate, with one pound of beans. This would be the right amount, I agree that the 4 QTS. is too much water.

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Anonymous said... #

Tina, I love all of your posts and have recommended your blog to lot's of people. The pictures on this recipe are beautiful, but I missed seeing your picture of all of the ingredients that goes into the recipe. Sometimes that pictures help me if I am not sure what something is. Thanks for all your hard work!

Sullygirl said... #

I came home tonight and made this soup and it was AWESOME!!! I cannot stop eating it...and so very easy.
Thank you so much, yet again, for sharing your cooking wisdom. I can't beging to tell you how much my family appreciates it.

Damaris @Kitchen Corners said... #

white bean soup os so yummy.

lisa said... #

I finally got around to making this recipe. We absolutely loved it. I doubled the basil and used dry rosemary since that's what I had. I wasn't sure that there was going to be enough pasta in it, so I cooked a half pound of pasta in a separate pan and added it al dente. It was so good and so easy. We'll be eating this every month.