Sausage Bean Soup

Eric Frankel's Note:

A very hearty, high fiber meal.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¾ lb bulk Italian sausage
• ½ cup chopped onion
• 1 garlic clove , minced
• 1 (15 ½ ounce) can butter beans , rinsed and drained
• 1 (15 ounce) can black beans , rinsed and drained
• 1 (14 ½ ounce) can diced tomatoes , undrained
• 1 (14 ½ ounce) can beef broth
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 tablespoons shredded parmesan cheese
• salt and pepper

Directions:

1. In a large saucepan, cook sausage, onion and garlic until the sausage is browned.
2. Drain.
3. Add beans, tomatoes, broth, basil, salt and pepper (if desired).
4. Cover and simmer for 10 minutes.
5. Sprinkle each serving with Parmesan Cheese.

Reviews

[ms_bold]

I really liked the flavor of this soup. The beans added an extra 'heartiness' that seemed to be lacking in the pasta versions of sausage soup. I used sweet Italian sausage and roasted garlic (left over from another recipe). Another change that I made was to sub cannellini beans for the black beans (I thought I had black in the pantry, but...?). I added a handful of baby spinach and a dash of balsamic vinegar, as well. If I would have had some zucchini, I would have added slices of that, as well. My husband loved this served with crusty bread for an easy Sunday night supper. I will be making this again.

[Tlharin]

I make something very similar all winter--very hearty, very tasty! We make corn bread and serve this in deep bowls over the bread for a great taste combination and to soak up the broth.

[KeeperAtHome]

This is from Taste of Home magazine. I make it with 1/2 lb. of turkey sausage. It doesn't make a lot of broth, so if you like more liquidy soups, you may want to increase the broth or tomatoes. A very good and easy recipe. Especially good with Italian Grilled Cheese Sandwiches which is pictured with it in the magazine. Yum!