Sausage & Cannellini Bean Soup Recipe

Sausage & Cannellini Bean Soup Recipe photo by Taste of Home

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Here’s my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It’s a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, AZ

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Sausage & Cannellini Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Directions

Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1-1/3 cups with 1 teaspoon cheese equals 232 calories, 6 g fat (2 g saturated fat), 33 mg cholesterol, 837 mg sodium, 24 g carbohydrate, 9 g fiber, 17 g protein.

Originally published as Sausage & Cannellini Bean Soup in Simple & Delicious April/May 2013, p33

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Sausage & Cannellini Bean Soup

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Reviewed on Apr. 08, 2013 by bjsilve0

My other half is a soup aficionado and he LOVE this and it does freeze well. Easy to make and the addition of spinach adds a layer of nutrients and we just happen to love spinach.

Reviewed on Mar. 29, 2013 by sdilbeck

5 star rating. Excellent dish.