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Prep 15 mins
Cook 45 mins
I loved this soup growing up- such a heartwarming, nourishing soup. Now, there were some things about this soup that I didn't like when my grandmother made it, so I've tweaked the recipe (what I can remember from childhood), and it comes pretty close. This is very much a 'dump everything into the pot' soup, but it works.
- 1⁄2 cup chopped bacon
- 2 red onions, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 1 (8 ounce) can cannellini beans
- 3 cups greens, chopped (swiss chard, mustard, any will do)
- 4 cups water (more or less, depending on how thick you want it)
- 1 chicken bouillon cube
- 5 large carrots, chopped
- 5 new potatoes, chopped (you can peel them if you want, I leave the skin on. This is not a lot of potatoes, as I don't care f)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 6 sausages, cut into slices (I prefer to do this with frozen raw sausages, they're much easier to slice)
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon black pepper
- 1⁄8-1⁄4 teaspoon cayenne pepper
- Brown bacon in a large, heavy pot.
- Once bacon is browned, add garlic and onions.
- Saute garlic and onions until translucent.
- Add cannelini beans and greens, mixing to incorporate.
- Add water, boullion cube, carrots, potatoes, herbs and raw sausage slices. Bring to a boil.
- Once soup has boiled, reduce heat and simmer for 30 - 45 minutes.
- Once sausages are cooked through, add salt and peppers to taste.
- Great served on its own, or with a loaf of crusty Italian bread.