Italian Sausage and Bean Soup


1 pound bag of bean soup mix
1/4 cup extra virgin olive oil
1 lb of sweet Italian sausage
2/3 cup onions, diced
2/3 cup celery, diced
1 tbs garlic, crushed
2/3 cup carrots, peeled and diced
1 tbs shallots, minced
kosher salt and fresh cracked black pepper to taste
1 tsp dried thyme
1/4 cup red wine
1 tbs balsamic vinegar
1 tsp Worcestershire sauce
1 tsp Tabasco
1 quart chicken stock
1 cup tomato puree
2 tsp dry oregano
This is a hearty soup that makes a full meal.

  • Soak bean mix overnight covered in water.
  • Heat olive oil in a soup pot over medium heat.
  • Cut the sausage into 1 inch pieces and add to the hot oil. Brown all over, about 5 minutes.
  • Add onions, celery and carrots and cook for another 3 minutes.
  • Add garlic, shallots, oregano, thyme, saltĀ  and pepper, stir and cook for another 3 minutes.
  • Add the red wine to deglaze the pan.
  • Add the balsamic vinegar, Worcestershire, Tabasco and cook until the liquid has reduced by 1/3.
  • Add the chicken stock, tomato puree and drained beans. Cook at a low boil for 30 minutes.
  • Reduce the heat, cover and simmer for 1 hour, stirring every 15 minutes until beans are tender.




1 min



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