Sausage and Cannellini Bean Soup Recipe



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


• Medium onion, diced
• 2 cups diced celery
• 1 cup diced carrot
• Extra-virgin olive oil
• sea salt
• several sprigs fresh thyme (see note)
• 6 fresh sage leaves (see note)
• 1 cup white wine
• 4 tablespoons Better Than Bouillon chicken paste (see note)
• 4 cups water
• 3 cans organic cannellini beans, liquid and all
• 1 pound hot pork Italian or Andouille Sausage
• dash or two espelette pepper, if available
• several grinds of pepper
• Parmesan or Asiago cheese to garnish

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