Name: Sausage and Bean Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1/2 pound Italian sausage, casing removed; 4 cups chicken stock; 3 garlic cloves, sliced; 2 bay leaves; 1/2 cup diced carrots; 1/2 cup diced celery; 1 large potato, peeled and diced into 1/2-inch cubes; 1 small zucchini, diced; Two 15.5-ounce cans cannellini beans, drained and rinsed; 1/4 cup chopped fresh parsley; One 2-inch-square piece Parmigiano cheese rind; 1/2 pound small shell pasta; Grated Parmigiano cheese, for serving at the table

Directions

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23m Easy 95%

CLASS

In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened--about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned--about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.

Sausage and Bean Soup is adapted from “Beekman 1802, A Seat at the Table: Recipes to Nourish Your Family, Friends, and Community” © 2017 by Brent Ridge & Josh Kilmer-Purcell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.