I love soup — truly. It’s comforting, easy to prepare, and perfect any time of year. With fall arriving, I’ve been trying new soup recipes, and this Tuscan-style sausage and bean soup quickly became a family favorite.
Although I usually prefer cream-based soups — because cream seems to make everything better — this broth-based recipe is packed with flavor and very simple to make. My kids especially enjoyed dipping bread into the soup. If you appreciate brothy soups with tomatoes and beans, this one will hit the spot.
Tuscan Sausage & Bean Soup with Parmesan Toasts
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Ingredients
- 1 Tbsp olive oil
- 1 pound smoked turkey or chicken sausage, cut into 1/4-inch slices
- 1 1/4 cups chopped onion
- 2 cloves garlic, finely chopped
- 2 (14.5oz) cans reduced-sodium chicken broth
- 1 (14.5oz) can diced tomatoes, undrained
- 1/4 tsp ground black pepper
- 1/4 tsp ground sage
- 1 (15.5oz) can great northern beans, undrained
- 1/2 cup shredded Parmesan cheese
- 12 slices 1/2-inch thick baguette, cut diagonally
Instructions
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In a 6-quart stock pot, heat the olive oil over medium heat. Add the sausage slices and sauté until heated through, about 5 to 7 minutes.
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Remove the cooked sausage and set it aside. Add the chopped onion to the pot and sauté until softened, about 10 minutes.
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Add the garlic and cook for 1 minute. Stir in the chicken broth, diced tomatoes (with their juices), ground black pepper, and ground sage. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
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Add the entire can of great northern beans (including the liquid) and return the sausage to the pot. Bring the mixture to a boil over medium-high heat for 1 minute, then reduce the heat to low and simmer for 10 minutes more.
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While the soup simmers, preheat the broiler. Place about 2 teaspoons of shredded Parmesan on each baguette slice and arrange them on a baking sheet. Broil until the cheese melts and the bread is lightly toasted, about 1 to 2 minutes. Serve the Parmesan toasts alongside the soup.
Notes
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