My poor son and husband have had a nasty cold for about 3 weeks now, and I thought that I might get lucky and it would skip me for once. But, alas, it finally caught up with me this past weekend. Sore throat and congestion made me want some feel-good soup.
This soup definitely fit the bill. It’s hearty, chock full of beans, vegetables, sausage and pasta. To me, that is a win all around. And it makes plenty of leftovers, which makes perfect lunches for most of the week!
Recipe adapted from Annie’s Eats
- 2 Tablespoons butter, divided
- 20 oz. sausage, casings removed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and thinly sliced
- 4 stalks celery, thinly sliced
- 1 28oz. can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 32 oz. (or more if desired) of reduced, or no sodium beef broth
- 1 28oz. can tomato sauce
- 2 teaspoons dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 6 oz. small pasta (I used ditalini, it's so cute!)
- Melt 1 tablespoon of butter in a large stockpot over medium-high heat. Add the sausage to the pot and brown, crumbling as it cooks. Once the sausage is browned, remove it from the pot with a slotted spoon and transfer to a bowl. Remove an excess grease.
- Melt the remaining tablespoon of butter in the pot. Add the onion, garlic, carrots and celery, and sauté over medium heat until the vegetables are soft, 8-10 minutes. Return the sausage to the pot, add the can of diced tomatoes with their juices, stir briefly, and simmer for 10 minutes.
- Add both beans, broth, and tomato sauce to the pot. Add the parsley, basil, and salt. Stir well. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and simmer for 30 minutes.
- Then, add the pasta, partially cover, and simmer for another 30 minutes. Adjust seasonings to taste, and serve.