Print Recipe
Sausage & Cannellini Bean Soup
 
recipe image
Prep Time: 30 Minutes
Cook Time: 0 Minutes
Ready In: 30 Minutes
Servings: 4
Here’s my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It’s a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, AZ
Ingredients:
3 italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded parmesan cheese
Directions:
1. Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
2. Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese. Yield: 4 servings.
By RecipeOfHealth.com