PD 2021 Holiday Recipe Book

Italian White Bean & Sausage Soup

Submitted by Sam Meinert

INSTRUCTIONS Heat 2 TBSP of olive oil in a large pot over medium-high heat. Add the sausage and break into 1-inch pieces with a spoon, sauté until browned. Add onions, garlic, carrots, salt, and pepper to the sauté for 5 minutes. Add broth and water, bring to a boil. Lower the heat and simmer for 15 minutes. Add the beans, 2 TBSP of olive oil, and continue to simmer for 15 more minutes. Remove from the heat and let the soup rest for 5 minutes covered. Stir in 1/4 Cup of Romano cheese. Serve with a drizzle of extra virgin olive oil, some fresh chopped parsley, and toasted Italian bread.

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INGREDIENTS

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Extra Virgin Olive Oil 1-1/2 lbs Italian Pork Sausage, Casing Removed 1 Cup Chopped Onion 1/2 Cup Chopped Carrots 5-6 Garlic Cloves, Sliced 3 (10-ounce) Cans of Cannellini Beans, Rinsed 1 qt. Chicken Broth 2 Cups Water 1/4 Cup Grated Pecorino Romano 1 TSP Salt 1 TSP Pepper

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