Sausage and Bean Soup

Sausage and Bean Soup is a hearty and comforting dish that brings together the rich flavors of chicken, honey, and herb sausages with the creaminess of cannellini beans. This recipe is versatile, allowing you to use your favorite pure-meat sausages or chorizo for a personalized twist. With the addition of roasted cherry tomatoes and a drizzle of balsamic vinegar, this soup is a delightful combination of savory and tangy notes. It’s the perfect choice for a satisfying meal.

SERVES 4
PREP 20 MIN
COOK 30–35 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 9oz (250g) cherry tomatoes, halved
• 4 tbsp olive oil, plus extra to serve
• Salt and freshly ground black pepper
• 1 tbsp balsamic vinegar
• 1 onion, finely chopped
• 7oz (200g) organic chicken sausages, peeled and roughly crumbled
• 4 garlic cloves, finely chopped
• 1/2–1 tsp crushed hot red pepper flakes (according to taste)
• 14oz (400g) canned cannellini beans, drained, rinsed, and drained again
• 3 cups (750ml) hot chicken stock or vegetable stock
• 1 handful flat-leaf parsley or basil, chopped

INSTRUCTIONS:

1. Preheat your oven to 350˚F (180˚C). On a baking sheet, place the halved cherry tomatoes, drizzle them with half of the olive oil, and season with salt and pepper. Toss to coat the tomatoes evenly, then roast them for about 15 minutes until they are softened and slightly wilted. Remove from the oven and drizzle them with balsamic vinegar.
2. Meanwhile, heat the remaining olive oil in a heavy-bottomed pot over medium heat. Add the finely chopped onion and cook for 5 minutes until it becomes soft.
3. Stir in the crumbled sausage meat, finely chopped garlic, and crushed hot red pepper flakes. Cook and stir for 5–10 minutes until the onion turns pale yellow.
4. Add the drained and rinsed cannellini beans and hot chicken stock (or vegetable stock) to the pot. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook for 10 minutes.
5. Stir in the roasted tomatoes along with their juices, and add half of the chopped parsley or basil.
6. Ladle out a cupful of the beans and tomatoes without too much liquid and process them until smooth in a blender. Stir this mixture back into the pot, then simmer the soup for another 10 minutes. If the soup is too thick, you can thin it with a little hot stock or water.
7. Adjust the seasoning to taste, adding salt, pepper, red pepper flakes, and balsamic vinegar as desired. Stir in the remaining herbs.
8. Ladle the soup into warmed bowls, drizzle a little more olive oil over each serving, and serve. Enjoy your delicious Sausage and Bean Soup!

There you have it, a hearty and flavorful Sausage and Bean Soup to enjoy. This recipe combines the rich flavors of roasted tomatoes, crumbled sausages, and cannellini beans in a satisfying broth. Drizzle with some extra olive oil for that perfect finishing touch. Warm up your bowls and savor the deliciousness!