Italian Sausage & Northern Bean Soup
photo by BakinBaby
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 (16 ounce) package sweet Italian sausage, casings removed
- 1 yellow onion, chopped
- 1 cup celery, minced
- 1 cup carrot, minced
- 3 (14 ounce) cans beef broth
- 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
- 1 (16 ounce) can red kidney beans, drained
- 1 (15 1/2 ounce) can great northern beans, drained
- 2 cups ditalini
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
directions
- In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
- Drain well.
- Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
- Reduce heat and simmer for 20 minutes.
- Add pasta; simmer for 8-10 minutes, or until pasta is tender.
- Stir in salt and pepper.
- Serve immediately.
- Note: Soup can be frozen for up to 1 month.
- Thaw in refrigerator before reheating.
Reviews
-
Excellent blend of veggie's and sausage. I think it needed a little hot spice, so added about 1 tsp. crushed red peppers. Also, subed my fresh frozen cannellini and kidney beans from last summer harvest. I think my frozen veggies lacked the gravy flavor that comes from canned. Just my 2cents worth. Very good one Lainey, tagged in the newest forum.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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