Tuscan Bean Soup
This is a refreshing, traditional Italian soup that works for formal holiday meals as well as weeknight comfort food.
Ingredients
- 3 Tbsp olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, finely diced
- 3 Tbsp chopped fresh parsley
- 4 hot or sweet Italian sausages, diced into four or five pieces
- 1 can (8 oz) tomato sauce
- 2 cans (15 oz each) cannellini beans, rinsed and rained
- 1 container (32 oz) vegetable stock
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- In a large soup pot, add the oil, carrots, celery, onion, and parsley. Sauté for 2 to 3 minutes, until vegetables have slightly softened.
- Add the sausage, and brown on all sides, mixing with a wooden spoon.
- Add the can of tomatoes and continue sautéing for 2 to 3 minutes to heat the tomato sauce.
- Add the beans and vegetable stock, assuring there is enough liquid to cover the ingredients by several inches.
- Season with salt and pepper and cover the pan (if more liquid is needed you can add more stock or top it off with water).
- Bring to a boil and continue boiling for an additional 20 minutes or until the beans are tender.
- Serve hot with crusty bread.
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