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overhead view of bowl of sausage and bean minestra with partial views of additional soup bowls
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5 from 23 votes

Italian Sausage and Bean Soup

When its time for a soul-warming soup, that means its time for my Italian sausage and bean soup.  You'll love the flavors of this soup which makes a delicious dinner any time of year!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: Italian
Servings: 8
Calories: 276kcal
Author: Chef Dennis Littley

Ingredients

  • 3 carrots diced
  • 1 small onion diced
  • 4 stalks celery diced
  • 1 cup green beans cut into ¾-1 inch pieces
  • 1 green squash diced
  • 2 cups chopped escarole or greens of your choice
  • ½ lb sweet sausage
  • 16 ounces cannellini beans one small can drained
  • 1 cup uncooked soup size pasta ½ pound
  • 4 cups chicken stock more if needed. (vegetable stock can be used)
  • season with black pepper and sea salt to taste

Instructions

  • in a small stock pot add a tablespoon of olive oil, the diced carrots, celery and onion. Allow them to cook for 5-7 minutes.
  • Add the diced zucchini, and green beans and continue to cook for about 5 minutes
  • Remove the sausage from the casing and add it to the stock pot, break apart the sausage and allow it to brown
  • Add the chicken stock, bring to a boil, turn down the heat and allow to simmer.
  • Add the cannellini beans and continue to simmer for about 30 minutes.
  • Add in the pasta and continue to simmer for another 10 minutes.
  • add in the escarole and allow to wilt.
  • serve with a sprinkle of grated cheese and crusty bread.

Nutrition

Calories: 276kcal | Carbohydrates: 33g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 538mg | Potassium: 453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4281IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg