20 ounces hot Italian sausage links, casings removed
8 garlic cloves, minced
1/4 cup chopped fresh sage
1 tablespoon tomato paste
1 cup dry white wine
6 cups unsalted chicken stock (such as Swanson)
2 cups chopped plum tomato
4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
Instructions
1. Heat a large Dutch oven over medium heat. Coat
pan with cooking spray. Add onion and next 4
ingredients (through garlic); cook 3 minutes.
Reduce heat; cook 10 minutes or until sausage is
browned and vegetables are tender, stirring to
crumble sausage. Add sage and tomato paste; cook 1
minute, stirring constantly. Add wine; cook 3
minutes or until liquid is reduced by half. Add
stock; bring to a boil, reduce heat, and simmer 5
minutes. Add tomato and beans, and cook 2 minutes.
Sprinkle with chopped parsley, or follow freezing
instructions.
TO FREEZE- Cool soup to room temperature; seal in
a large zip-top plastic freezer bag. Lay bag flat
in freezer; freeze up to 2 months.
TO THAW- Microwave soup in bag at MEDIUM (50%
power) for 4 minutes or until pliable.
TO REHEAT- Pour soup into a Dutch oven. Cover and
cook over medium heat until thoroughly heated
(about 20 minutes).
Originally Submitted
7/4/2014
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