White Bean and Sausage Soup
Enjoy this HEARTY and rustic soup with some fresh bread and a generous sprinkling of sharp cheddar on top. The perfect bowl for a cold winters night.
Servings: 6 serves
Calories: 241kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 chicken sausages
- 2 stalks celery diced
- 1 carrot diced
- 1 small onion diced
- 1 450 g can diced tomatoes look for no salt added
- 1 450 g can white beans do not drain (look for no salt added)
- 2 cups vegetable stock for homemade stock look here
- 2.5 cups water
- 2 tablespoon parsley chopped
- 1 cup cheddar cheese shredded
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausages and heat until cooked through. Remove from the heat and chop into slices1 tablespoon extra virgin olive oil, 4 chicken sausages
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 mins. Add the tomatoes, white beans and their liquid, vegetable stock and water. Bring to a boil and then reduce heat to medium2 stalks celery, 1 carrot, 1 small onion, 1 450 g can diced tomatoes, 1 450 g can white beans, 2 cups vegetable stock, 2.5 cups water
- Continue cooking until the soup thickens slightly, about 20 minutes
- Add in the chopped sausages and parsley to the pot and season with salt and pepper to taste2 tablespoon parsley
- Top each serving with a generous sprinkling of cheese1 cup cheddar cheese
Notes
- Store: store leftovers in an airtight container in the fridge for about 3 days.
- Freeze: this soup freezes well and should last in the freezer for about 3 months.
- Vegetarian: if you would prefer this recipe to be vegetarian then simply leave out the sausages. You can use a plant-based sausage or more beans if you would like to fill it out a bit.
- Serve: serve with some fresh crusty bread and extra cheese.
Nutrition
Calories: 241kcal | Carbohydrates: 18.9g | Protein: 12.5g | Fat: 13g | Saturated Fat: 5.2g | Cholesterol: 19mg | Sodium: 350mg | Fiber: 4.7g | Sugar: 5.1g