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Sausage & Cannellini Bean Soup Recipe

Sausage & Cannellini Bean Soup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Full-Bodied White Wine

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