White Bean, Sage, and Sausage Soup

Photo: Brian Woodcock, Styling: Missie Neville Crawford  

The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

Yield: Serves 8 (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 7.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 23.9g
  • Carbohydrate: 26.4g
  • Fiber: 6.9g
  • Cholesterol: 60mg
  • Iron: 3.6mg
  • Sodium: 591mg
  • Calcium: 90mg

Ingredients

  • Cooking spray
  • 2 cups chopped onion
  • 1 cup chopped fennel bulb
  • 1/2 to 1 teaspoon crushed red pepper
  • 20 ounces hot Italian sausage links, casings removed
  • 8 garlic cloves, minced
  • 1/4 cup chopped fresh sage
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 cups chopped plum tomato
  • 4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

  1. 1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 1 minute, stirring constantly. Add wine; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat, and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley, or follow freezing instructions.
  2. TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months.
  3. TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.
  4. TO REHEAT: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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