Cannelloni Bean and Sausage Soup


Funny thing about rosemary. In my view, it’s one of those herbs that has to be fresh. No matter the quality of the spice merchant, the texture and flavor just can’t be duplicated in a dry version. Fresh rosemary is an integral part of this soup.


2 small (or one large) can of cannelloni beans (white kidney beans)
large chopped onion
2 minced garlic cloves
quart of chicken broth
2 cooked links of Italian sausage, sliced in half moons (or kielbasa)
branch of fresh rosemary (4 or 5 inches long)
salt, pepper, red pepper flakes

1. Saute the onion in a little olive oil until softened; add the garlic and cook for a minute more. Season with salt, pepper and a shake of red pepper flakes.
2. Drain and rinse the beans well and add them to the onions and garlic.
3. Add the broth and fresh rosemary branch and bring to a boil.
4. Reduce heat to low and simmer for about a half hour.
5. Remove the rosemary branch. The leaves will have fallen off.
6. At this point, you need to puree the soup with an immersion blender (my choice!) or a regular blender or food processor.
7. Add the sausage pieces; reheat and check for seasoning.

Tip: When I buy a package of Italian sausage, I will often bake the links and freeze them already cooked. Then they are ready to defrost and add to homemade pizza or white bean soup, or wherever else a link or two would perk things up!


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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