Blustery days call for a hearty soup like this Sausage and Bean to be simmering on the stove….
Looks can definitely be deceiving…and looking out my kitchen window this morning, the sun was shining, and I thought for sure that when I opened the door, it was going to be a mild day.
I was wrong.
The wind that had kicked up made it feel so much colder than it really was. I thought to myself that it was the perfect day to stay in and just keep warm. Looking out the window an hour or so later, I saw that it had turned blustery, which, made me shiver even in my warm kitchen.
It couldn’t have been a more perfect day to have a pot of Sausage and Bean soup simmering on the stove.
I think that I’ve mentioned more than a few times how much I love to make soup. I admit, I love it even more when it’s complicated, and it takes all day…especially if the wind outside makes the air even colder than the thermometer leads you to believe what the temperature truly is!
Truth be told, this isn’t one of those complicated soups, but I still love to drag it out as long as I can, just because it smells so good while it’s simmering! Honestly, the Italian sausage does all the work. You can add pretty much anything to the soup that you want, and the sausage brings all of the flavor.
The beauty of this? Well, it can be made on the stovetop. It’s perfect for the crock pot, I’d say on low, for about four hours (using fully cooked sausage). You can substitute any of your favorite greens in place of the spinach. Add kidney beans! Add green beans! Add zucchini and summer squash! It’s so versatile, you can truly make this soup your own, to suit your own taste!
Life is good. It’s a “Thank goodness for days so cold, that make us stay in and keep warm..” kind of good.
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, roughly chopped
- 2 large potatoes, cut into 1" cubes
- 1 pound bulk Italian sausage, or links (casings removed)
- 8 cups chicken stock
- 4 cups beef stock
- 1 - 14.5 oz can petite diced tomatoes
- 2 - 15.5 oz cans cannellini beans
- 1 - 5oz fresh baby spinach
- 1 cup ditalini pasta, uncooked
- Salt and pepper to taste
- Heat the olive oil in a large saucepan. Add the onions, carrots, celery, potatoes, and garlic. Saute over medium heat until onions are translucent. Salt and pepper (About ¼ tsp salt, ¼ tsp pepper)
- Add the Italian sausage, breaking it up into bite size pieces as it cooks. Cook until the sausage is fully cooked.
- Add the chicken and beef stock and diced tomatoes. Salt and pepper to taste. (about ¼ tsp salt, ¼ tsp pepper) Simmer for about 1-1/2 hours over low heat.
- Add the cannellini beans and spinach. Salt and pepper to taste. Cook until the spinach is wilted.
- Keeping a good simmer, add the dilatini pasta, and cook until al dente.