Bean Sausage Soup

Name: Bean Sausage Soup
Ingredients: 1 pound sweet Italian chicken sausage (see note); 1/2 cup chopped carrots; 1/2 cup chopped yellow onion or leeks; 3 cloves garlic, chopped; 6 cups low-sodium chicken broth; 2 (14.5-ounce each) cans diced tomatoes; 1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed; 1/2 tablespoon dried basil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups uncooked shell pasta; 1/2 cup shredded Parmesan cheese

12 ingredients

5 steps

Ingredients

1 pound sweet Italian chicken sausage (see note)
1/2 cup chopped carrots
1/2 cup chopped yellow onion or leeks
3 cloves garlic, chopped
6 cups low-sodium chicken broth
2 (14.5-ounce each) cans diced tomatoes
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups uncooked shell pasta
1/2 cup shredded Parmesan cheese

Directions

1

1.In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to the pan.
2

2.Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.
3

3.Add the broth, tomatoes, beans, basil, salt and pepper.
4

4.Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.
5

5.Serve sprinkled with Parmesan cheese.