Sausage and Cannellini Bean Soup Recipe

Reader Contribution by Wendy Akin
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This soup is delicious and hearty on a cold winter day. With maybe a green salad, a bowl makes a good meal. I leave it very thick, what Rachel Ray calls “choup” — it’s nearly a stew. If you want more broth to soak up chunks of homemade bread, just add a little more stock.

When I make this for the New Orleans branch of the family, I use the andouille sausage, which is quite spicy. For friends closer to home, an Italian sausage works better. Just taste and add the pepper cautiously. Some like it hot, some don’t.

6+ servings. Makes nearly 3 quarts

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