Italian Sausage & White Bean Soup

Italian Sausage & White Bean Soup

J and I were out of town for nearly a week visiting family before school starts back up for him and business gets crazy for me. So that meant I was away from my kitchen, and I had miss planned some of the veggies we had. My solution was to make some vegetable broth with my older potatoes, celery, onion and carrots. As is evident from the Roasted Chicken to Creamy Chicken & Mushroom Soup, whenever I made broth/stock I just have to make soup!  And what's better than Italian soup?! Don't worry, you don't have to make your own stock or broth unless you want to. 

Italian Sausage & White Bean Soup

Low Energy Friendly Recipe
 

Ingredients

  • 6 slices thick cut bacon
  • 4 small cloves of garlic
  • 1 pound mild Italian sausage (either in casing or as ground)
  • 2 14.5 oz cans cannellini beans
  • 2 cups of beef stock
  • 2 cups of vegetable broth
  • 1-2 sprigs fresh Oregano
  • 1 sprig fresh Thyme
  • Salt & Pepper to taste (don't be afraid of it!)
  • Spinach wilted in bowl for serving
  • Shredded Romano for serving

Directions

  1. Chop bacon into bite sized pieces and fry in bottom of stock pot on medium heat. You don't want crispy bacon but to render all the fat and get all the grease from the bacon.Once cooked, remove bacon from pot onto paper towel lined plate. Reserve all the grease.
     
  2. Cook sausage in the bacon fat. If using whole sausages just cook to brown the outside. If using ground sausage, cook until browned. Remove from pot onto plate with bacon.
     
  3. Mince 4 garlic cloves and add to grease. Cook and stir until fragrant ~ 1 minute.
     
  4. Add in broth and stock, stirring with a wooden spoon to get any browned flecks from the bottom of the pot. Add chopped Oregano and thyme leaves, plus salt and pepper to taste. Simmer for a few minutes while you open and rinse white beans and slice sausage if necessary.
     
  5. Add sausage (either kind) back to pot with white beans. Simmer until beans are tender (10-15 minutes).
     
  6. Add bacon back to pot, turn off heat and let your soup rest for 10 minutes.
     
  7. Put desired amount of spinach into your bowl before ladling in soup and top with freshly grated Romano cheese.

Accessible Tips

  • Use a stool! This recipe has a lot of watching time so be sure to set things up so you can rest. I made the mistake of not doing that my first time with creating this recipe and boy did I pay for it. 
  • Use ground sausage so you can skip the slicing step.
  • Throw your bacon in your food processor to cut it. I also cut all my bacon frozen since it's easier to control it. Raw bacon is slippery when you don't have awesome motor control. 

I hope you seriously love this recipe, and it is even better the next day. I'll be making a double batch of this next time and freezing single servings for low spoon days. It lasts about 2 months in the freezer.

♡ Squishes & Love

-Alyssa

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