White Bean and Sausage Soup
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 medium yellow onion, chopped
- 2 large carrots, sliced
- 4 fully cooked chicken sausage, sliced
- 2 (15 ounce) cans white beans (cannelini)
- 1 quart chicken stock
- 2 tablespoons basil pesto
directions
- In a 3-4 qt pot, saute the onion and carrot in a little olive oil until the onion is translucent.
- Add the sausage and brown a bit.
- Add the rest of the ingredients (no need to drain the beans unless you'd prefer it that way).
- Simmer for 30 minutes.
- Serve with crusty bread and a green salad.
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Reviews
-
Hubby wanted pasta and Miss 4 yo DD wanted soup so I adapted this to make both. The soup I pureed at princesses request and it was lovely, she ate it all up. The pasta portion I added cream to make a lovely basil cream pasta sauce. This is a great recipe easily done with staple ingredients found in my fridge and pantry. Thanks for posting!
RECIPE SUBMITTED BY
I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand.
I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes.
My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do.
I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda.
I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side.
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