Creamy Bean Soup with Sausage
Have you ever enjoyed the feeling of complete and utter contentment? If not, this thick and wholesome soup may just be the ticket you're looking for. No, it will not pad your bank account or inflict misery on your enemies, but it can provide a much-needed respite from the torment of everyday life. What, you're not tormented daily? Well, lucky you...you'll get to fill your belly with warm sunshine and biscuits. Enjoy!
Servings: 4
Prep Time: 5 m
Cook Time: 25 m
Ingredients
- 1 lb Italian sausage, mild or spicy, no casings
- 2 tbsp olive oil
- 2 garlic cloves
- 1 small onion
- 3 cups chicken broth
- ½ cup puréed tomatoes
- 3 oz tomato paste
- 3 cans (360 g/13 oz) cannellini beans, drained and rinsed
- ¾ cup heavy cream
- 1 ½ oz grated Parmesan
- 2 tbsp chopped parsley
- 8 tbsp red pesto for serving
Spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp fennel seeds
- ½ tsp chili flakes, more for serving
Directions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove the casings from your sausage. Drain and rinse the beans.
- Heat olive oil in a large pot over medium-high heat. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
- Pour in broth, add puréed tomatoes and tomato paste. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover, and simmer for 15 minutes, stirring every now and then.
- When ready, pour in cream and stir to combine. Turn off the heat and stir in Parmesan. Finish off with some extra black pepper and parsley. Adjust salt to taste.
- Serve with crusty bread. Dollop each bowl with red pesto and some red pepper flakes. Enjoy!