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    You are in: Home / Recipes / Tuscan Sausage and Bean Soup Recipe
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    Tuscan Sausage and Bean Soup

    Tuscan Sausage and Bean Soup. Photo by rickoholic83

    1/1 Photo of Tuscan Sausage and Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Chicagoland Chef du Jour's Note:

    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!

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    Units: US | Metric


    1. 1
      In a soup pot, brown sausage until no longer pink.
    2. 2
      Break up into small pieces while cooking.
    3. 3
      Drain off excess oil. Return to pot.
    4. 4
      In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
    5. 5
      In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
    6. 6
      NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
    7. 7
      Combine remaining ingredients.
    8. 8
      Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
    9. 9
      Serve with your favorite sides and red wine.
    10. 10

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on December 30, 2009


      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!

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    • on November 11, 2009


      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!

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    • on November 16, 2008


      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.

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    Read All Reviews (8)


    Nutritional Facts for Tuscan Sausage and Bean Soup

    Serving Size: 1 (469 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 770.3
    Calories from Fat 302
    Total Fat 33.5 g
    Saturated Fat 11.7 g
    Cholesterol 64.6 mg
    Sodium 1454.0 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 20.9 g
    Sugars 5.5 g
    Protein 48.9 g

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