This bean and sausage soup is very easy to make and is the perfect dinner option on a cold Fall or winter day. Take note that you can make this delicious soup with either white beans or white rice. I have a child who absolutely hates beans so I substituted with the rice. In my opinion, both ways are equally delicious. If you make yours with the white rice please let me know in the comments.
Oh boy, I’m not a drinker but that glass of red wine definitely pairs well with this Italian delight.
1 lb hot Italian sausage, substitute mild
1 small onion, chopped fine
1 stalk celery, chopped fine
1 carrot, chopped fine
1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary
4 garlic cloves, minced
14 ounces diced tomatoes, not in original recipe but great to add
6 cups great northern beans, canned, rinsed, approximately (3)
1 McCormick bay leaf
3 -4 cups low-sodium College Inn chicken broth, divided
In a soup pot, brown sausage until no longer pink.
Break up into small pieces while cooking.
Drain off excess oil. Return to pot.
In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
Combine remaining ingredients.
Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
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Quick Tip: Eat this soup with your favorite crusty bread.