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Homemade Italian Sausage Bean Soup Recipe

My family loves this soup, so I make it often in the winter. For a little more heat, use spicy Italian sausage. — Lora Gross, Carson City, Nevada

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Homemade Italian Sausage Bean Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 16 Servings

10 30 40

Ingredients

1-1/2 pounds Johnsonville® Ground Sausage
4 medium carrots, thinly sliced
2 celery rib, chopped
1 small onion, chopped
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Italian seasoning
3 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 cup water
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
Grated Parmesan cheese, optional

Directions

Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink, drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes or until vegetables are tender. Add tomatoes and Italian seasoning; cook 10 minutes longer.
Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired. Yield: 16 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 231 calories, 14 g fat (5 g saturated fat), 32 mg cholesterol, 748 mg sodium, 15 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Italian Sausage Bean Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p140

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Homemade Italian Sausage Bean Soup

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(1-1) of 1 reviews

Reviewed on Nov. 14, 2009 by oreocooke

Great soup, relly good for a cold winter's day with warm bread and a salad. One needs nothing more. Had several friends over, served this and everyone loved it. Have passed the recipe on to many.