Spicy Sausage and White Bean Soup

Earlier this week we had a very cold and rainy day and all I could think about was soup. It was a perfect day for soup and some hot rolls. I had originally planned on doing a sausage and bean recipe so I thought I would turn it into a soup. And boy! did it turn out!

This one is spicy, but if you want to make it mild, just replace the hot sausage with mild or sweet.

Spicy Sausage and White Bean Soup

3 tbs of butter or EVOO

1 package of frozen mirepoix (I used a ‘Cajun’ version with green chilis, you can chop up fresh veggies for this too)

2 cans of Cannellini or white beans

1 can of diced tomatoes

2 tsp of garlic powder

1 32 oz carton of beef broth, low sodium

3 hot Italian sausage links (or mild or even turkey sausage if you like), casings removed

3 cups of egg noodles

1 cup of parmesan cheese

cilantro, for garnish

 

In a large dutch oven or stock pot melt the butter and add the mirepoix. I used frozen out of sheer convenience. Cook on medium – high until tender and add your beans and tomatoes. Give it a stir and add half of your beef broth and turn heat to medium. Let the broth simmer. Add garlic.

While the broth is simmering, in a small saute pan add your sausage. Cook the sausage down and chop so that it resembles ground beef. Drain and set aside.

Cook noodles according to directions and drain.

Add the sausage and noodles to the bean and broth mixture along with the rest of the broth. Let simmer for another 15-20 minutes. (If you happen to be using dried beans that you soaked the night before, you will have to let simmer for over an hour or so) Once the beans are good and soft, serve with cheese on top and cilantro for garnish.

Soo good on a cold night!

 

 

 

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~ by teenykitchen on March 4, 2011.