Friday, April 8, 2016

Spring vegetable, white bean & Italian sausage soup

This is a crazy, delicious soup . . . and I'm excited to share it with you!

It's not new to our little crew, but it's my first time sharing it on the blog.

I make it often, as it's so easy to prepare, light, and delicious.  In the Fall and Winter, I love adding sweet potatoes, butternut squash, and parsnips; and in the Spring, I add red potatoes, carrots, sweet onions, and lots of fresh herbs.

The sweet vegetables that I add in the Fall, Winter, and Spring are a healthy and delicious compliment to the soup's staple of buttery white beans and spicy Italian sausage.

This soup has it all . . . sweet (veggies), buttery (beans), smokey (smoked paprika), and spicy (Italian sausage).

Our little crew is planning a 2-week trip to Virginia next week . . . and with their cooler Spring temperatures, I plan on making this for a cozy lunch or dinner to enjoy while we're there.

Sprinkle with lots of fresh herbs (cilantro is my favorite!), add a bouquet of Spring flowers to your table, serve family-style with fresh bread . . . and you have a healthy and delicious Spring-inspired meal. Enjoy!

Spring vegetable, white bean
Italian sausage soup
.     .     .     .     .     .     .     .
1-pound spicy Italian sausage, casing removed
2 Tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
2 medium carrots, chopped (about 1 cup)
1/2 pound small red potatoes, chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 Tablespoon tomato paste
2 (15-oz.) cans Cannellini white beans, drained and rinsed
1 (32-oz.) container reduced-sodium chicken broth
1/2 cup fresh parsley or cilantro leaves, chopped
.     .     .     .     .     .     .     .

Cook sausage in a Dutch oven over medium-high, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean.

Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often.

Increase heat to high. Add beans, chicken broth, and sausage, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley or cilantro, and serve immediately.

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  1. You had me at Italian - This sounds wonderful the weather looks like it may rain today and this soup sounds like the perfect meal. Surprise I just happen to have Italian sausage in the freezer and fresh parsley in the garden. Everything else is either in the pantry or fridge. YUM! Thanks for another great recipe. Adding fresh herbs in the mix is the best! Hope you all have a wonderful vacation.

    Carole @ Garden Up Green

  2. Suzanne - I wish I were there to just smell the aroma and feel the warmth. This is true comfort food and it does look amazing! I am saving it for my next soup! Your photos look good enough to eat!! Hope you have a safe trip out east and that you have a great time. Will you be sharing about your trip?? Take care --- sending big hugs!!

  3. Mmmmm-looks fresh and comforting at the same time. I love a good soup! Our spring has been a bit cooler, so soups still sound perfectly delicious! Have a great trip! Hope to see some pictures :)

  4. Nothing better than good soup to heat up and leftovers. Imagine it smells so good while cooking. It looks so delicious, making me hungry.
    Hope your vacation is relaxing and revitalizing for you all. Glad you shared this great soup. Happy week and trip.

  5. I'm lucky that my kids, and husband, LOVE soup. This is right up our alley.
    I'm FINALLY attempting to catch up on my blog reading. Hope all is well in Cali!

  6. perfect for spring weekends...a bowl of soup and weather outside ...perfect combination..


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