Name: Tuscan Bean & Tomato Soup
Cuisine: European
Ingredients: 2 tbsp rosemary-infused or extra virgin olive oil; ½ cup sliced shallots or chopped sweet onion; 3 cloves garlic, minced; 1 lb 1 pound ground Italian sausage; 2 (15.5 ounce) cans great northern beans, rinsed, drained; 1 (15.5 ounce) can diced tomatoes, undrained; 1 (15.5 ounce) can chicken broth; ¾ tsp ¾ teaspoon dried rosemary, crushed; ¼ tsp ¼ teaspoon freshly ground black pepper; ½ ½ cup garlic or herb croutons

With sausage, great white northern beans, tomatoes and rosemary. This soup has a nice balance of flavors.

Yields1 Serving

2 tbsp rosemary-infused or extra virgin olive oil

½ cup sliced shallots or chopped sweet onion

3 cloves garlic, minced

1 lb 1 pound ground Italian sausage

2 (15.5 ounce) cans great northern beans, rinsed, drained

1 (15.5 ounce) can diced tomatoes, undrained

1 (15.5 ounce) can chicken broth

¾ tsp ¾ teaspoon dried rosemary, crushed

¼ tsp ¼ teaspoon freshly ground black pepper

½ ½ cup garlic or herb croutons

1

Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally. Add sausage to saucepan; cook 5 minutes, stirring occasionally. Add beans, tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until sausage is no longer pink in center. Stir in remaining 1 tablespoon oil. Ladle into shallow bowls; top with croutons.

2

For a lighter version use Italian Turkey Sausage.

3

This recipe freezes well so place any remaining soup in Tupperware and freeze for a future date. I don't even defrost it. I just put it in a pot on the stove on medium and wait for it to get bubbly again about an hour.

CategorySoupCuisineEuropean, Italian

Ingredients