Prep 10 mins
Cook 15 mins
This is my spicy version of a classic white bean and sausage soup. I puree one can of the beans and leave the other undrained for thickness and richness. All of the herb measurements are approximate - I never really measure, just add until it looks right!! This is so quick and easy and especially satisfying on a chilly day!
- 2 (15 ounce) cans butter beans
- 4 cups chicken broth
- 1 lb hot Italian sausage
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- salt and pepper
- hot sauce
- 1 cup small shell pasta
- Drain 1 can of beans and puree them with 2 cups of the chicken broth.
- Brown the sausage in a soup pot and drain.
- Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
- Bring to a boil and add pasta.
- Reduce heat, cover and simmer until pasta is tender.
- Serve with grated parmesan if desired.
Mmmm! this is a really nice soup it's almost a stew but it's so tasty spicy and warming. I must confess that I didn't use the pasta but it was still wonderful. I used our spicy sausage here in Scotland they are quite peppery a can of haricot beans and the equivalent of dried butter beans soaked overnight everything else was to the recipe I will make this again it was very very nice a meal in it's self. thank you for posting. Made for January warm up's 2011