Creamy Bean Soup with Sausage
An ultra-creamy bean soup with sausage, quick and easy, yet rich and flavorful. Tomatoey with Parmesan and a punchy red pesto. A knockout 30-minute meal, perfect with crusty bread for a mouthwatering result.
Ingredients
- 1 pound Italian sausage mild or spicy, no casings
- 2 tbsp olive oil
- 2 garlic cloves
- 1 small onion
- 3 cups chicken broth
- ½ cup puréed tomatoes
- 3 ounces tomato paste
- 3 cans (360 g/13 oz) cannellini beans drained and rinsed
- ¾ cup heavy cream
- 1.5 ounces grated Parmesan
- 2 tbsp chopped parsley
- 8 tbsp red pesto for serving
Spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp fennel seeds
- ½ tsp crushed red pepper flakes more for serving
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove the casings from your sausage. Drain and rinse the beans.
- Heat olive oil in a large pot over medium high. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
- Pour in broth, add puréed tomatoes and tomato paste. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover and simmer for 15 minutes, stirring every now and then.
- When ready, pour in cream and stir to combine. Turn off the heat and stir in Parmesan. Finish off with some extra black pepper and parsley. Adjust salt to taste.
Video
Nutrition
Serving: 0gCalories: 732kcalCarbohydrates: 14gProtein: 24gFat: 65gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 152mgSodium: 2707mgPotassium: 615mgFiber: 2gSugar: 7gVitamin A: 1282IUVitamin C: 9mgCalcium: 201mgIron: 3mg
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