Spicy Italian Sausage and White Bean Soup

Spicy Italian Sausage and White Bean Soup

I had this delicious soup at a restaurant in upstate NY while there was a crazy storm outside. Back at home I just put it together from memory and it turned out even better. On a cold day this is the best soup you could wish for.

Ingredients: Spicy Italian Sausage and White Bean Soup

• 1 lb (or less) raw spicy or sweet Italian turkey sausage
• 1 medium yellow onion, diced small
• 1 carrot medium, diced small
• 2 stalks of celery, diced small
• 1-2 cloves of garlic, mince
• 1/4 cup fresh parsley, chopped
• 4 cups of vegetable broth
• 8 oz can White Great Northern beans or Navy beans, drained/rinsed
• 4 tbs Orzo (optional)
• olive oil
• real salt
• black pepper
• hot pepper flakes

Garnishes:

• 1-2 slices toasted bread
• 2-3 tbs grated Parmesan
• parsley for garnish

Directions:
I personally like to prepare all ingredients before I start cooking. This way, nothing will burn or overcook while I scramble to get ingredients ready.

In a large pan heat 1-2 tbs of olive oil. Remove sausages from casings, add them the hot pan and flatten them a bit. Cook sausages over medium heat until they start to brown, turning once. Do not overcook, insides can still be pink. Remove from pan and let cool on a cutting board.

In large heavy pot heat 1-2 tbs of olive oil. Saute onions, carrots, celery and garlic until they are translucent and start to brown.

In the meantime chop the sausage into small, bite size pieces and return to the pot when the veggies are done. Add the parsley, stock and white beans.

Season with salt, pepper and hot pepper flakes. Bring to a boil, reduce heat, cover and simmer on low for about 45 - 60 minutes.

You can also add 1 tbs of Orzo per serving. If you only serve half of the soup, consider dividing it before adding Orzo. It takes 8-10 minutes to cook.

When ready to serve pop a slice of bread in the toaster, cut into bite size pieces and add to the soup. Sprinkle with grated Parmesan and a bit of parsley.

Enjoy!