White Bean and Sausage Italian Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 lb bulk spicy italian sausage1 sweet onion1 carrot2 shallots (or extra onion)4+ garlic cloves1 large potato1 can canelli beans 1 cup lentils3/4 cup grain (Buckwheat, Quinoa, Bulgur or substitute with brown rice)16 oz (2 cups) low sodium chicken broth (organic or free range)4 cups of water1 tbsp butter2 sprigs rosemary2 bay leaves1 tsp sageample fresh cracked pepper
Makes 10 - 12 (8oz) servings
This recipe works best when made in a dutch oven or soup pot.
Give the carrot, shallots, and garlic a rough chop. Use a food processor to mince them. Set aside
Cut onion into long slices about 1/3 in wide. Dice potato with skin into 1/2 in cubes.
Begin browning sausage in a skillet on Med-High. Do not worry if brown bits begin to stick to the bottom of the pan. Add butter; once melted add in vegetables from food processor. As well as one minced sprig of rosemary, the sage, a little pepper and salt.
Cook vegetables until the shallots begin to be translucent. About 4 minutes
Add chicken broth until veggies are almost covered. This will deglaze the pan. Immediately after adding the broth scrape the bottom of the pan to release all of the brown bits.
Add in potatoes, onions, bay leaves, and remaining whole rosemary sprig. Cover, turn down to med heat, and let simmer for about 5 minutes or until the onions are softened.
Add the remaining chicken broth, water, lentils, and grain.
Cover and let simmer for about 30 minute or until lentils are done.
When finished add in beans and more cracked pepper.
For extra spice a small chili pepper can be diced or red pepper flakes can be added.
Number of Servings: 12
Recipe submitted by SparkPeople user WALTHART.
This recipe works best when made in a dutch oven or soup pot.
Give the carrot, shallots, and garlic a rough chop. Use a food processor to mince them. Set aside
Cut onion into long slices about 1/3 in wide. Dice potato with skin into 1/2 in cubes.
Begin browning sausage in a skillet on Med-High. Do not worry if brown bits begin to stick to the bottom of the pan. Add butter; once melted add in vegetables from food processor. As well as one minced sprig of rosemary, the sage, a little pepper and salt.
Cook vegetables until the shallots begin to be translucent. About 4 minutes
Add chicken broth until veggies are almost covered. This will deglaze the pan. Immediately after adding the broth scrape the bottom of the pan to release all of the brown bits.
Add in potatoes, onions, bay leaves, and remaining whole rosemary sprig. Cover, turn down to med heat, and let simmer for about 5 minutes or until the onions are softened.
Add the remaining chicken broth, water, lentils, and grain.
Cover and let simmer for about 30 minute or until lentils are done.
When finished add in beans and more cracked pepper.
For extra spice a small chili pepper can be diced or red pepper flakes can be added.
Number of Servings: 12
Recipe submitted by SparkPeople user WALTHART.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 7.3 g
- Cholesterol: 17.7 mg
- Sodium: 358.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.8 g
- Protein: 6.8 g
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