this simple, comforting soup comes together in about 30 minutes...
The secret ingredient to making this soup so delicious is really good marinara sauce. Rao’s is my absolute favorite brand, it’s made in Italy from San Marizano tomatoes that are grown near Naples. The sauce has a bright acidity and no sugar, tomato paste, or preservatives. If you want to make this soup vegetarian, just simply omit the sausage and make the soup the same way. It’s delicious.
This soup is my go-to meal when I don’t have a lot of time to make dinner. It’s made with pantry staples and easy fridge ingredients and it is ready in a snap. I often make it without the sausage and it’s just as good. And I always serve it with a good baguette and pesto, grated parmesan cheese, extra virgin olive oil and chili flakes for topping.
This soup is my go-to meal when I don’t have a lot of time to make dinner. It’s made with pantry staples and easy fridge ingredients and it is ready in 30 minutes. I often make it without the sausage and it’s just as good. And I always serve it with a good baguette and pesto, grated parmesan cheese, extra virgin olive oil and chili flakes for topping.
- 2 tablespoons olive oil
- 2 medium onions, diced
- 10 garlic cloves, finely chopped
- 3/4 lb sweet Italian sausage
- 4 carrots, cut into rounds or half-moons if large
- 6 celery stalks, diced
- 1 24oz jar good marinara sauce
- 6 cups chicken or vegetable broth
- 2 15ox cans cannellini beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pesto, red chili flakes, extra virgin olive oil, grated parmesan cheese, basil leaves or microgreens
- Pasta – I recommend ditalini
In a large soup pot, add the olive oil, diced onions, garlic and sausage and turn the heat to high. Cook for a few minutes, breaking up the sausage with the back of your spoon. Add the cut carrots and diced celery and cook for another minute or two. Add the marinara sauce and broth and cover the pot with a lid. Bring the soup to a boil, then turn the heat to medium-low and simmer with the lid on for 10 to 15 minutes. Add the cannellini beans, salt and pepper and cook for one minute. Season the soup with more salt if needed. Serve with pesto, good olive oil, parmesan and chili flakes on the side.
If you are planning on serving the soup with pasta, put a pot of water on and cook the pasta while you’re making the soup. It is best to keep the pasta and soup separate so that the pasta doesn’t become mushy and absorb a lot of the broth. Spoon some pasta into each bowl and ladle the soup over it. Store any leftover pasta separately and rewarm together as needed.
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