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Monday, April 27, 2015

A-Z Challenge Letter W is for White Bean Soup

For my W post here's a quick and easy Faith's A Foodie recipe for a delicious soup: "W"hite Bean and Italian Sausage. This soup is pretty thick and hardy and I love to make it in the Fall, but it's really good to serve any time of the year.

Ingredients:
2 quarts chicken stock
2 cans of small white beans with liquid (15 1/2 ounce cans)
2 tablespoons olive oil
1 pound of sweet Italian sausage, remove casing (if you like heat, use the hot Italian sausage instead)
1 medium chopped onion
2 carrots chopped
1 stalk chopped celery
2 cloves of garlic
3 cubed potatoes
salt
pepper

Get the stock simmering and in a second pot, heat the oil and brown the sausage in it. When it's browned, add the stock, the beans with their liquid, garlic, onion, carrot, celery and new potatoes. Bring it all to a boil, then lower the  heat and simmer it all for about 40 minutes or until veg is soft.

When that's all done, puree the soup in a blender but be careful because this is not easy and you could really burn yourself. Pour the pureed soup back into  the pot and season with salt and pepper to taste. Of course, I add Parmesan cheese on the top to garnish, but I put Parm cheese on just about everything I eat. It's all about how you like it.  Enjoy!


4 comments:

  1. Sounds delicious. We eat a lot of bean soup here, but adding the sausage is a nice twist on it. I usually puree a cup or two to thicken the soup. Do you puree all of it? That would trick my finicky boys into eating beans!

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  2. That does sound good for the fall when it's chilly.

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  3. This really sounds yummy and I think I could omit the sausage and just add some additional seasonings and have a delightful Italian White Bean soup. Thanks Faith.

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  4. Looks really good! I like your blog too. Looks like you are having a lot of fun.

    --
    Tim Brannan, The Other Side Blog
    2015 A to Z of Vampires
    http://theotherside.timsbrannan.com/

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