Sunday, February 22, 2009

White Bean and Sausage Soup

This recipe is good...really good. It is also healthy and cheap.

Cheap healthy goodness.

Do I really need to say more?!?

This is a hefty soup, kind of a wannabe stew. The best part is that like most good hearty soups it only gets better with a little age. Cook it off and let it sit overnight or for a few days in the fridge. You can eat this three times in the course of a week, not get bored and be sad when it is gone.

The way to really get a bang for the buck on this is to soak and cook your own beans. Besides being dirt cheap they also taste a heck of a lot better. Just read the label on cans of beans and you'll quickly see that it is not just beans in there. Eat this with some great homemade bread (Halo, Saturday Night Live, or The Dark Knight can wait...I swear) and you'll be in heaven.

½ pound bulk sausage
2 onions chopped
1 carrot, peeled and chopped
1 Tb fresh chopped parsley
5 cloves garlic, minced
1 can tomato paste
1 Tb chopped sage
2 c cooked navy beans
1 c water
1 ½ c chicken stock

Heat a large soup pot over medium heat. Add the sausage. Cook until the sausage has browned lightly, about 10 minutes. Add the chopped onions, carrots and parsley. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, sage, beans, water and stock, and bring to a simmer, keep heat as low as possible while simmering lightly and let it be for 30 minutes. Adjust seasoning as desired with salt and pepper. Serve with FRESH grated Romano or Parmesan.


  1. I keep forgetting to ask you about this soup...when you say a tablespoon of sage, is that fresh sage - meaning just a teaspoon of dried sage? I think that's what I assumed last time I made it, but I don't remember.

    I totally love this soup. so glad you shared the recipe. we're having it one more time tonight before soup weather is officially over :)

  2. Yes, fresh, correct conversion. Glad you like it! :)