Butter Bean and Sausage Soup

Total Time
25mins
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!

Ingredients Nutrition

Directions

  1. Drain 1 can of beans and puree them with 2 cups of the chicken broth.
  2. Brown the sausage in a soup pot and drain.
  3. Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
  4. Bring to a boil and add pasta.
  5. Reduce heat, cover and simmer until pasta is tender.
  6. Serve with grated parmesan if desired.

Reviews

(1)
Most Helpful

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

Tea Jenny January 10, 2011

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