Tuscan Bean Soup from the 30-Minute Italian Cookbook
It's very common in Italy to add pork products to soups, especially soups containing legumes. Sausages, pork shank, pancetta, or pork bits are just a few of the options. For ease of cooking and efficiency, this recipe uses pork sausages. This soup refrigerates well and is as delicious served the next day as it is the day it's prepared.
Ingredients
- 3 Tbsp olive oil
- 2 carrots, peeled and diced
- 1 small onion, diced
- 3 Tbsp fresh parsley, chopped
- 3 hot Italian sausages, cut into 4 or 5 pieces
- 1 can (8 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- salt
Instructions
- In a large soup pot, combine the oil, carrots, onion, and parsley. Sauté 2 to 3 minutes until they have taken on some color but are still a bit crunchy. Add the sausage and, mixing with a wooden spoon, brown it on all sides for 2 to 3 minutes.
- Add the tomatoes and continue sautéing for 2 to 3 minutes longer. Add the beans and enough water to cover all the ingredients. Add salt to taste.
- Bring to a boil and continue boiling for an additional 20 minutes or until the beans are fully cooked.
Notes
Ingredients such as carrots, onions, celery, and parsley are used in many soups and stews. Chop a good amount of each when you have a few spare minutes. Once refrigerated, you can just grab what you need when you're ready to cook!
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