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Tuscan Bean & Tomato Soup

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

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.


For a lighter version use Italian Turkey Sausage.


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.