Bobbi's Blazin' Sausage and White Bean Soup

Ingredients

1 • large sweet yellow onion, finely diced
4 cloves •, finely chopped
2 • Fresno Chili peppers (or Jalapeno pepper), seeded, diced
3 stalks • celery with leafy ends on, diced
1/2 teaspoon • crushed red pepper flakes
1/2 • Italian (flat-leaf) parsley leaves, chopped (a handful)
3 tablespoons • fresh oregano leaves, chopped
28 ounces • can crushed tomatoes (preferably San Marzano)
2 15s • ounce cans cannellini beans, drained and rinsed

Preparation

1
In a deep soup pot heat 1 tablespoon of extra virgin olive oil over medium-high heat.
2
Add sausage and brown well, breaking it up into small bits. Remove from pot and reserve.
3
To the pot add the remaining olive oil, onions, garlic, chili pepper, celery, crushed red pepper flakes, parsley, oregano, salt and pepper.
4
Reduce heat to medium and cook for 5 minutes or so, stirring occasionally, until the onions are translucent.
5
Add white wine, scrapping the bottom of the pot to pick up any browned bits there might be.
6
Return the sausage to the pot.
7
Add the crushed tomatoes, cannellini beans, and chicken stock.
8
Bring to a boil. Once it begins to boil reduce to a simmer, cover the pot and let it simmer for 30 minutes.
9
Ladle soup into bowls and serve with crusty bread.
10
Serves 6 to 8

 



Yield:

4.0 servings

Added:

April 12, 2011

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