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Bean and Sausage Soup
If you're looking for a hearty, delicious soup to warm you up on the coldest nights, this Bean and Sausage Soup is a total winner!
Course
Soup
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
12
servings
Author
Jessy Freimann
Ingredients
2
large
white onions,
diced
1
heaping Tablespoon
garlic,
minced
1
1 pound package
hot Italian sausage,
casings removed
1
1 pound package
mild Italian sausage,
casings removed
2
bunches
fresh escarole,
cleaned, trimmed and cut into 2 inch chunks
1
quart
chicken broth
1
28 ounce can
crushed tomatoes
1
28 ounce can
tomato sauce
5
14 ounce cans
your favorite beans,
undrained (the original recipes says a mixture of white, pink and red beans).
1
pound
ditalini pasta,
cooked to al dente as per package directions
Romano or Parmesan cheese
Instructions
Heat a large skillet over medium-high heat.
Add sausage, onions and garlic and brown stirring often and using a wooden spoon to break up the sausage.
While the sausage browns, blanch the escarole in a large pot of boiling water for 1 minutes and drain.
Place the drained escarole back into the large pot and add the chicken broth., crushed tomatoes, tomato sauce and sausage mixture.
Bring to a boil over medium high heat and once boiling reduce the heat to medium and simmer for 20 minutes, stirring periodically.
Stir the beans and their liquid into the pot and continue simmering for another 30-45 minutes, stirring periodically.
Serve immediately with cooked pasta on the side and top with Romano or Parmesan cheese.
Notes
This lasts for a week in the refrigerator and freezes well.