Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up into small pieces with a wooden spoon.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, cannellini beans, chicken broth, oregano, basil, salt, and pepper. Bring the soup to a simmer and cook for 20-25 minutes, or until the vegetables are soft and the flavors have melded together.
4. Stir in the chopped parsley and adjust the seasoning to taste.
5. Ladle the soup into bowls and top with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the sausage and vegetables, and simmer for cooking the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 394
Fat: 23g
Saturated Fat: 8g
Cholesterol: 57mg
Sodium: 1525mg
Potassium: 858mg
Carbohydrates: 25g
Fiber: 6g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as sweet or spicy Italian sausage, or even chicken or turkey sausage.
- If you don't have cannellini beans, you can use any other type of white bean, such as navy beans or Great Northern beans.
- You can use vegetable broth instead of chicken broth for a vegetarian version of this soup.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition and flavor.
- Use diced potatoes instead of beans for a heartier soup.
- Add a splash of red wine to the soup for a deeper flavor.
Tips and tricks:
- To make this soup ahead of time, prepare it up to the point of adding the parsley and Parmesan cheese. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave, then stir in the parsley and top with Parmesan cheese before serving.
- If you like your soup thicker, you can mash some of the beans with a fork or potato masher before adding them to the soup.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove or in the microwave until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley and grated Parmesan cheese on top.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
Serve this soup with a crusty loaf of bread and a simple green salad for a complete meal.
Suggested side dishes:
Crusty bread and a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out to your desired consistency.
Food safety advice:
Make sure to cook the sausage until it is browned and cooked through to prevent any foodborne illnesses.
Food history:
Italian sausage and bean soup is a classic Italian dish that has been enjoyed for generations. It is a hearty and comforting soup that is perfect for cold winter days.
Flavor profiles:
This soup is savory, slightly spicy, and full of flavor from the Italian sausage, vegetables, and herbs.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a larger Italian meal.
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Region: Italian