White Bean & Sausage Soup is full of great flavor and is easily adaptable to your family’s taste, along with being quick and easy for any night of the week.
It’s Freaky Friday once again, which is always a lot of fun. If you’re not familiar with what that is, it’s a really fun recipe swap that I’m doing along with 15 other food bloggers. We’ve all been assigned a blog to pick a recipe from and then cook and share that recipe on our blog. The really fun part is that none of us know who has our blog, it’s a secret to be revealed today. It’s a great for us to try new recipes and share those recipes with you, our readers.
I was excited to find out that I had been assigned to Life Currents. Debi has so many delicious recipes on her blog that it was hard to choose just one. She has been a vegetarian for over twenty years, but recently started eating seafood, as well, so there are many vegetarian and seafood recipes on her blog. Her husband is a meat eater, so you can also find some tasty recipes for meat lovers. I chose this White Bean & Sausage Soup to make for today’s post, but I thought Debi’s Slow Cooker Mexican Bean & Brown Rice Stew sounded absolutely delicious, as well as this Crock Pot Carne Asada.
One thing that I love about this white bean & sausage soup is it’s adaptability. By sautéing the sausage separately, you can please meat lovers and vegetarians alike.If you have a meat lover and a vegetarian you could use vegetarian sausage as well as pork or chicken sausage. Let everyone add the sausage of their choice to their own bowl of soup.
The flavor of this soup really can’t be beat , either. The fresh rosemary, as well as the caramelized onions add an amazing depth of flavor, yet this soup takes less than an hour to prepare. That makes it perfect for a weeknight meal.
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 tsp salt
- 2 carrots, peeled and diced
- ½ tsp dried thyme
- 1 (14.5 ounce) can diced tomatoes
- 1 can (15.5 ounce) can white Cannellini beans, drained and rinsed
- freshly ground black pepper
- 4 cups vegetable or chicken stock
- 2 sprigs fresh rosemary
- 1/3 cup broken spaghetti, about 1-inch pieces
- 2-3 fully cooked sausage links, sliced and lightly sautéed
- Heat oil in a soup pot over medium low heat.
- Add chopped onion and salt to pot.
- Sauté, stirring occasionally, until golden brown and caramelized, about 20 minutes.
- Adjust heat as necessary so that the onions don't cook too quickly and burn.
- Add carrots and dried thyme.
- Continue to cook for 5-7 more minutes.
- Add tomatoes, beans, a few grinds of fresh pepper, broth, and rosemary springs to pot.
- Bring to a boil, lower heat to simmer, and cook 5 minutes.
- Add broken spaghetti pieces, and cook for about 10 minutes until pasta is al dente.
- Remove and discard rosemary stems.
- Taste for seasoning, adding more salt or pepper as desired.
- Add cooked sausages to the soup, or to individual bowls for serving.
- Garnish with additional rosemary if desired.
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 774mgCarbohydrates: 37gFiber: 10gSugar: 7gProtein: 12g