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Italian Sausage White Bean Soup

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In these colder months I want nothing more than a bowl of this of piping hot Italian Sausage White Bean Soup! A light herb-y and tomato-y broth soup with veggies, Italian sausage, navy beans and cute little pasta shells. Serve with a sprinkle of Parmesan cheese and fresh parsley right before serving alongside crusty Italian bread for dunking.
Course Soups, Stews & Chilis
Cuisine Italian
Keyword beans, italian sausage, one pot meal, soup
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8 servings
Calories 296
Author Laurie McNamara

Ingredients

  • olive oil
  • 1 pound Italian sausage casings discarded
  • 1 medium yellow onion diced (about a heaping cup)
  • 2 ribs celery sliced (about 1 cup)
  • 3 medium carrots grated (about 3/4 cup)
  • 4 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon rubbed sage
  • 1 pinch red pepper flake optional
  • 1 (15 ounce) can diced fire-roasted tomatoes (including the liquids)
  • 1 (15 ounce) can navy beans drained and rinsed
  • 6 cups low-sodium chicken broth or homemade
  • 3/4 cup small baby pasta shells
  • teaspoon of kosher salt more or less to taste
  • 1/4 to 1/2 teaspoon freshly ground black pepper more or less to taste
  • freshly grated Parmesan cheese for serving
  • chopped fresh parsley for serving

Instructions

  • Place a tablespoon of oil in the bottom of a 5 to 6 quart Dutch oven. Add in the Italian sausage and heat over medium-heat. Use a wooden spoon to break up the sausage and cook until golden brown and crispy-- about 20 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate.
  • Add onion, celery, carrots and a pinch of kosher salt to the sausage renderings in the pot. Stir, cover and cook for 8 minutes or until tender, stirring occasionally throughout.
  • Next, add in the garlic, dried basil, rosemary, rubbed sage and chili flakes if using. Stir and cook for 1 to 2 minutes before adding the sausage back in along with the can of tomatoes, beans and broth. I also fill the tomato can 1/4 of the way full and swirl it to catch any remaining tomatoes or sauce and add it into the pot.
  • Stir, cover and bring to a boil, reduce heat to medium low, cover and cook for 20-30 minutes.
  • Add in the small baby shells, stir and cook (at a simmer) for 10 to 15 minutes or until the shells are tender. Add more broth if the shells have absorbed too much of the liquids.
  • Taste and season with kosher salt and black pepper, to taste.
  • Ladle soup into bowls, top with grated Parmesan cheese and chopped fresh parsley and serve with a hunk of Italian bread for dipping!

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 17g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 857mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3873IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg