Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
2 cans cannellini beans
4 links Aidell's Sweet Italian Chicken Sausage (or any pre-cooked chicken or turkey sausage)
2-3 teaspoons olive oil (use more or less, depending on your pan)
½ large onion, choppped
1 tablespoon minced garlic
1 (14.5 oz) can petite dice tomatoes with juice
1 teaspoon dried Greek or Italian oregano
½ teaspoon dried marjoram
2 cups chicken broth or homemade chicken stock
salt and fresh ground black pepper to taste
¼ cup chopped fresh basil
1 tablespoon balsamic vinegar
Fresh grated parmesan for serving (optional, but good)
Instructions
Put 2 cans white beans into colander placed in the sink. Rinse well with cold water, until no more foam appears, and let beans drain.
While beans are draining cut sausage into half lengthwise, then cut into half-moon shaped slices. Heat about one teaspoon olive oil in a heavy dutch oven or soup pot, then sauté sausage until well browned, about five minutes. When sausage is well-browned, remove to bowl, then add chopped onion and sauté about two minutes, adding more oil if needed. After 2 minutes, add chopped garlic and sauté about two minutes more.
Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced. After 30 minutes. add drained beans and simmer about 15 minutes more.
When beans have simmered 15 minutes, add chopped basil and balsamic vinegar and simmer five minutes more. Taste beans for seasoning and add salt and fresh ground black pepper as desired. Serve hot, topped with freshly grated Parmesan cheese if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/white-bean-soup/