Prep 30 mins
Cook 1 hr
I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC!
- 1 lb hot Italian sausage, substitute mild
- 1 small onion, chopped fine
- 1 stalk celery, chopped fine
- 1 carrot, chopped fine
- 1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary
- 4 garlic cloves, minced
- 14 ounces diced tomatoes, not in original recipe but great to add
- 6 cups great northern beans, canned, rinsed, approximately (3)
- 1 bay leaf
- 3 -4 cups low sodium chicken broth, divided
- In a soup pot, brown sausage until no longer pink.
- Break up into small pieces while cooking.
- Drain off excess oil. Return to pot.
- In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
- In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
- NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
- Combine remaining ingredients.
- Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
- Serve with your favorite sides and red wine.
This is absolutely delicious. I did not need to add any additional seasoning. I did add a bag of fresh spinach since I had it laying around and will do so in the future. I am writing this review the night before cooking this for the second time. Yum!
This soup is fabulous. I used 6 hot sausage links (took the casings off), 2 pureed cans of kidney beans (running short on northern) and one can of northern. INstead of pureeing with the chicken broth, I used the juices of the beans. (Saved me a can of broth). Everything else, as directed. Oh yeah, I also added a handful of frozen spinach. I can't wait till hubs gets home...he is gonna flip over this soup. Thanks so much! Update: Hubby and DD love this soup and I have been told several times to make sure there's more of this soup coming up for the winter months. :-) Thanks for a keeper!
This is really, really great. I believe Rachel Ray would call it a "stoup" - thicker than soup but thinner than stew. I loved the consistency with the slight creaminess from the pureed beans. I used 5 sweet Italian turkey sausage links (about 1.25 pounds of meat), 3 15 ounce cans of beans (about 5 cups of beans), and 4 cups of broth. I also tossed in 1/8 teaspoon of crushed red pepper as well as 1/2 cup of chopped frozen spinach that I had thawed and squeezed. This was the perfect meal after raking leaves all morning. Thank you for posting! Reviewed for My-3-Chefs - November '08.