White Bean and Sausage Italian Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of White Bean and Sausage Italian Soup calories by ingredient
Introduction
Great hearty soup to warm you up in the winter, but light enough to not slow you down! The smell alone of this soup will have everyone drooling. Just leave out the sausage and you have a great, protein rich, VEGETARIAN option!!!! Great hearty soup to warm you up in the winter, but light enough to not slow you down! The smell alone of this soup will have everyone drooling. Just leave out the sausage and you have a great, protein rich, VEGETARIAN option!!!!Number of Servings: 12
Ingredients
-
1/2 lb bulk spicy italian sausage
1 sweet onion
1 carrot
2 shallots (or extra onion)
4+ garlic cloves
1 large potato
1 can canelli beans
1 cup lentils
3/4 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 water
1 tbsp butter
2 sprigs rosemary
2 bay leaves
1 tsp sage
ample fresh cracked pepper
Directions
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.