Sausage, White Bean, and Herb Soup


I had some sausage leftover from a large package I’d opened for a ragu earlier and with some homemade chicken broth and hearty herbs, this soup came together so easily and it made the house smell wonderful as it simmered through a lazy afternoon last weekend. I stored the soup in jars for an easy to pack lunch and it’s been wonderful to eat through this week. Aren’t cold weather soups so comforting? This brothy, spicy, fresh combination of flavors will save any day you ask it to.


Sausage, White Bean, and Herb Soup

1 lb spicy Italian ground pork sausage
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can great northern beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
2 cups carrots, finely chopped or shredded
2 cups celery, finely chopped
8-10 cups chicken broth
1/2 bunch fresh basil leaves, chopped
1/2 bunch fresh parsley leaves, chopped
salt and pepper to taste



In a large skillet over medium-high heat, brown the sausage until cooked through. Remove from the pan with a slotted spoon onto a plate lined with paper towels to absorb some of the oil. Put the skillet back on the heat and add the onion, garlic, carrots, and celery to the drippings left in the pan. Cook until the onions are starting to brown and the vegetables are soft, about 8-10 minutes.

Add the sausage, cooked vegetables, tomatoes, beans, and broth to a slow cooker and cook on high for 2 hours or low for 4 hours. Taste and adjust salt and pepper if needed. Add the herbs and stir well. Cook for another 15-30 minutes before serving.



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