Recipe Database
Italian White Bean Soup with Sausage
Italian White Bean Soup with Sausage
4 oz. EVOO
1 small diced onion
1/2 lb. mild Italian sausage, sliced
4 cups white beans soaked overnight
2 quarts of chix stock
15 cloves roasted garlic
1 branch fresh rosemary, picked from stem and chopped
1 branch fresh thyme, picked from stem and chopped

Heat oil in 6 qt stockpot over medium heat. Add onions. Cook onions until soft but not brown. Add sausage and cook till sausage is 3/4 cooked. Drain beans and add to pot with the chix stock. Bring to a boil, stirring occasionally. Reduce to a simmer and add roasted garlic. Simmer over medium to low heat until beans are tender about 45 minutes or so. Remove half of the beans and puree for a thicker soup. Fold in fresh herbs salt and pepper and serve immediately. For roasted garlic; place peeled garlic cloves in a casserole dish and cover with olive oil. Cook at 350 until garlic starts to turn golden brown. Remove from the oven and allow the garlic to carry over cook to a soft and brown clove.