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White Bean and Sausage Soup

This quick-to-prepare, hearty soup recipe comes from Margaret Simone of Singer Island, Florida.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2004


  • 3/4 pound sausage (removed from casings)
  • 1 small chopped onion
  • 2 minced garlic cloves
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14.5 ounces) reduced-sodium beef or chicken broth
  • 1 can (19 ounces) cannellini beans, drained and rinsed
  • Coarse salt and ground pepper
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • Grated Parmesan, for garnish


  1. In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.

  2. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.

  3. Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

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