Cannellini Bean Soup

Submitted by keort

"Hearty winter soup."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 8-10

ingredients

• 2 tablespoons olive oil
• 1⁄2 cup yellow onion, diced
• 1⁄4 cup fennel, diced
• 1⁄2 stalk celery, diced
• 1⁄2 cup Italian sausage, sliced
• 2 -3 garlic cloves, minced
• 1⁄2 tablespoon fresh sage, chopped
• 1⁄2 tablespoon fresh rosemary, chopped
• 1⁄2 cup dry sherry or 1/2 cup white wine
• 3 cups chicken stock
• 2 cups cannellini beans, soaked overnight and drained or (15 ounce) cans cannellini beans, rinsed and drained

directions

1. In a large pot, slowly cook onion, fennel and celery in oil until softened.
2. Add sausage, garlic and herbs, then cook another 1-2 minute.
3. Deglaze with sherry and reduce by half.
4. Add the stock (it should cover by 1-1/2 inches-add more stock or water if needed).
5. Add beans and simmer until very soft (about 1-1/2 hours if dry).

Reviews

[Annacia]

This is very good soup. I made a full batch for the freezer (an ongoing Fall project). I used all chicken stock with no wine and, for us, it made an excellent pot of soup. I put the soup into two serving size freezer bags and we will much enjoy it over the winter :D. Made for PAC, Fall 2012