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The Big Book of Easy Suppers: Sausage & Cannellini Bean Soup p. 22

October 29, 2009
  • 1/2 pound bulk Italian sausage
  • 2 large leeks, white parts only, well rinsed & coarsely chopped (I used half a medium onion when I made this last time, worked perfectly!)
  • 2 garlic cloves, minced (didn’t have any the last time I made it, didn’t miss it!)
  • 1 – 15 oz. can cannellini beans or other white beans (I used a can of navy beans), drained and rinsed
  • 3 cups chicken broth (I used 3 – 14 1/2 oz. cans)
  • 1 – 14 1/2 oz. can crushed tomatoes in rich puree (I used a can of diced ones – drained)
  • 2 Tbsp. chopped fresh parley (didn’t have any, didn’t miss it)
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • freshly ground pepper, to taste
  • freshly grated Parmesan cheese, for sprinkling

In a large soup pot over medium heat, combine sausage, leeks and garlic. Saute, breaking up meat with a spoon, until meat is browned and vegetables are tender, 6 to 7 minutes, adding a little oil if needed.

Add beans, broth, tomatoes, parsley, basil, salt, and pepper. Reduce heat to medium-low and simmer, uncovered, 10 to 15 minutes.

Serve in bowls, sprinkled with Parmesan.

easy suppers

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