Sausage and White Bean Soup
Try this Sausage and White Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains pasta
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon italian seasoning
- 2-3 cloves garlic minced
- 1/2 cup white onion diced
- 1 pound ground sausage (i used pork)
- 1 cup carrots julienne
- 7 cups chicken broth
- 1- 14.5 ounce can diced tomatoes (i used petite)
- 1- 15 ounce can cannellini beans
- 1 cup uncooked elbow macaroni pasta
- green onions sliced, optional
- Carbohydrate 1.07588416935116 g
- Cholesterol 805 mg
- Fat 161.669069583362 g
- Fiber 0.198916672281279 g
- Protein 199.771175000316 g
- Saturated Fat 46.2713212500121 g
- Serving Size 1 1 Serving (1140g)
- Sodium 751.796791667816 mg
- Sugar 0.876967497069882 g
- Trans Fat 13.7435662500081 g
- Calories 2312 calories
In a 5-6 quart pot, crumble and brown the sausage, garlic, onion, Italian seasoning, salt and pepper over medium high heat until sausage is cooked through. Add the carrots, cook for 2-3 minutes.Add the chicken broth, tomatoes and beans, Bring to a boil then add pasta. Cook for 10 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes.Garnish with green onion when serving.
