A hearty soup that blends flavorful Italian sausage with creamy white beans, creating a satisfying meal perfect for chilly evenings or busy weeknights.
Ingredients
Scale:
1 pound Italian sausage (mild or spicy, according to preference)
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes, with juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions
In a large pot or Dutch oven, heat over medium heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook until browned, about 5-7 minutes, ensuring it is cooked through and no longer pink. Remove any excess fat if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic, thyme, and oregano, cooking for an additional 1-2 minutes until fragrant.
Stir in the drained white beans and diced tomatoes with their juice, followed by the broth. Bring to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-30 minutes. Stir occasionally and season with salt and pepper to taste.
Ladle the soup into bowls, garnishing with chopped parsley and grated Parmesan cheese if desired.
