White Bean and Sausage Soup … to please both the meat eater and the vegetarian in the house…
I live in a house divided. That is, that I don’t eat meat and my husband does. Now, he’s very sweet and eats most everything I cook for him. But, occasionally he likes to have a steak or Carne Asada tacos or something else meaty that I won’t eat.
This White Bean and Sausage Soup is one way I’ve found to get around this meat vs. no meat situation. We cook the sausages separately. I heat my Tofurky veggie links in a skillet or in the microwave, while he grills a sausage. Then we throw our cooked and heated sausages into the bowl and top with the cooked soup. It makes him happy, and keeps my dish meat-free. So, if you have picky eaters or dietary needs in your house, this is a great way to go. You can make pork sausages for some, veggie links for some, or chicken sausages for others without having to make any separate meals.
Time saver tip for this White Bean and Sausage Soup: I used those shredded carrots from the produce section at the grocery store once, and they worked great! Save yourself some chopping time and try these. I’ve also made the soup the night before, and reheated it the next day adding the pasta in during reheating.
I like the fun addition of the broken spaghetti pieces, but you could also use any small pasta like ditalini, orzo, or even stars.
- 1 teaspoon olive oil, or light tasting oil of your choice
- 1 large yellow onion, chopped
- 1 teaspoon salt
- ½ cup peeled and diced carrots (1-2 medium carrots)
- ½ teaspoon dried thyme
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 can (15.5 ounce) can white Cannellini beans, drained and rinsed
- freshly ground black pepper
- 4 cups vegetable broth
- 2 sprigs rosemary
- 1/3 cup broken spaghetti, about 1-inch pieces
- Fulled cooked sausage, sliced
- Heat oil in a large saucepan over medium-high heat, swirling to coat pan. Add chopped onion and salt and sauté, stirring occasionally, until golden brown, about 20 minutes. If onions start to cook too quickly, add about ¼ cup water to slow the cooking and allow carmalization. Add carrots and dried thyme, and continue to cook for 5-7 more minutes. Add tomatoes, beans, a few grinds of fresh pepper, broth, and rosemary springs to pan. Bring to a boil, lower heat to simmer, and cook 5 minutes. Add broken spaghetti pieces, and cook for about 10 minutes until pasta is al dente (cooking time may vary based on pasta shape). Remove and discard rosemary stems. Taste for seasoning, adding more salt or pepper as desired. Add cooked sausages to the soup, or to individual bowls for serving. Garnish with additional rosemary if desired.
- Cook sausages separately to satisfy different dietary needs or choices
- Time saver: I used those shredded carrots once, worked great.
- I like the fun addition of the broken spaghetti pieces, but you could also use any small pasta like ditalini, orzo, or even stars.
- Soup can be made ahead by leaving the pasta out and reheating and adding pasta.