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Cannellini Beans and Italian Sausage

 Cannellini Beans and Italian Sausage
Brought to you by Johnsonville® Sausage
8-10 ServingsPrep: 6 Hours 20 min. Cook: 2 hours 25 min.


  • 2 packages (19 ounces, each) Johnsonville® Mild Italian Sausages
  • 2 cups dried cannellini beans, sorted and rinsed
  • 7 cups water
  • 10 fresh sage leaves, divided
  • 1 medium Roma tomato, cored and cut in half
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 cup finely chopped onions
  • 2/3 cup finely chopped carrots
  • 2/3 cup finely chopped celery
  • 1/8 teaspoon red pepper flakes
  • 1 can (15 ounces) crushed tomatoes
  • 1 1/2 cups Chicken stock
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  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup Mascarpone cheese


  • In a large bowl, pour beans, add water to a level of 3 inches above
  • beans and soak for 6 hours or overnight. Drain.
  • Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5

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Cannellini Beans and Italian Sausage (continued)

Directions (continued)

  • sage leaves and tomato. Bring to a boil; reduce heat and simmer
  • uncovered for 1-1/2 to 2 hours or until beans are almost tender.
  • Drain and reserve beans; discard liquid, sage and tomato. In a large
  • saucepan, heat oil over medium heat. Add garlic, remaining sage,
  • onions, carrots, celery, red pepper flakes and sauté until tender.
  • Add beans, crushed tomatoes, stock, salt and pepper.
  • Cover, reduce heat to low, continue to cook for 15-20 minutes.
  • Meanwhile in a large skillet, prepare sausages according to package
  • directions. Drain. Cut sausage links into thirds. Just before
  • serving, gently stir mascarpone cheese into beans. Spoon prepared
  • beans into individual bowls and top with sausage pieces. Garnish
  • with additional fresh sage. Serve.
  • Yield: Serves 8-10.