ITALIAN WHITE BEAN SOUP RECIPES

Name: Italian Sausage Bean Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings (3 quarts).
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 1 medium onion, finely chopped; 3 garlic cloves, sliced; 4 cans (14-1/2 ounces each) reduced-sodium chicken broth; 2 cans (15 ounces each) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup medium pearl barley; 1 large carrot, sliced; 1 celery rib, sliced; 1 teaspoon minced fresh sage; 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed; 6 cups chopped fresh kale

ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT

Italian Sausage Bean Soup Recipe: How to Make It image

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 339 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1100mg sodium, CarbohydrateContent 48g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 19g protein.

ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT

Italian Sausage Bean Soup Recipe: How to Make It image

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

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ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
From tasteofhome.com
Reviews 5
Total Time 01 hours 50 minutes
Category Lunch
Cuisine Europe, Italian
Calories 339 calories per serving

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

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