Good Recipe

Italian Sausage Soup with Cannellini Beans

This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.

INGRIDIENT

1 tablespoon olive oil

2 pounds mild Italian sausage links, casings removed

1 small onion, chopped

2 tablespoons garlic, minced

1 (32 ounce) carton beef stock

2 cups water

4 cubes beef bouillon

1 (16 ounce) can tomato sauce

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 (15.5 ounce) can dark red kidney beans, drained and rinsed

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 (14.5 ounce) can cut green beans, drained and rinsed

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

1 (14.5 ounce) can sliced carrots, drained

½ (6 ounce) can tomato paste

1 (1.25 ounce) package beefy onion soup mix

1 ½ cups shredded cabbage

1 tablespoon garlic powder

1 tablespoon Italian seasoning

1 teaspoon ground black pepper, or to taste

1 teaspoon salt, or to taste

1 cup shell pasta

¼ cup shredded Parmesan cheese, or to taste

DIRECTION

Step: 1

Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.

Step: 2

Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.

Step: 3

Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.

Step: 4

Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.

Step: 5

After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

NUTRITION FACT

Per Serving: 483 calories; protein 25g; carbohydrates 48.6g; fat 21.1g; cholesterol 37.2mg; sodium 2477.4mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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