Bobbi's Blazin' Sausage and White Bean Soup
By: Bobbi Renee Has...
Published: Tuesday, April 12, 2011 - 4:57pm

Ingredients




3 tablespoons • extra virgin olive oil
• I pound sweet Italian sausage
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
• Salt
• Fresh black pepper
1/2 cup • dry white wine
28 ounces • can crushed tomatoes (preferably San Marzano)
2 15s • ounce cans cannellini beans, drained and rinsed
1 quart • chicken stock
• Crusty bread

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