Creamy Bean Soup with Sausage

Ingredients

• Meat & Base:
  • 1 lb Italian sausage (mild or spicy, no casings)
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 3 cups chicken broth
  • ½ cup puréed tomatoes
  • 3 oz tomato paste
  • 3 cans (13 oz each) cannellini beans, drained and rinsed
  • ¾ cup heavy cream
  • 1.5 oz grated Parmesan
  • 2 tbsp chopped parsley
  • 8 tbsp red pesto (for serving)
• Spices:
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp fennel seeds
  • ½ tsp crushed red pepper flakes (plus more for serving)

Instructions

1. Prep Ingredients:

   • Mince the garlic and finely chop the onion.
   • Remove the sausage casings.
   • Drain and rinse the cannellini beans.

2. Cook Sausage:

   • Heat olive oil in a large pot over medium-high heat.
   • Add the sausage, breaking it into small pieces. Cook until browned and no longer pink, about 5 minutes.
   • Add the minced garlic and chopped onion. Cook until fragrant, about 3 minutes.

3. Add Spices & Liquid:

   • Stir in salt, pepper, thyme, oregano, fennel seeds, and crushed red pepper flakes. Cook for 1 minute.
   • Pour in the chicken broth, puréed tomatoes, and tomato paste. Bring to a boil.

4. Simmer:

   • Add the drained cannellini beans, stir, then lower the heat. Cover and simmer for 15 minutes, stirring occasionally.

5. Finish the Stew:

   • Pour in the heavy cream and stir to combine.
   • Turn off the heat and mix in the grated Parmesan.
   • Adjust the seasoning with extra salt if needed. Garnish with chopped parsley and extra black pepper.

6. Serve:

   • Ladle the stew into bowls, add a dollop of red pesto, and sprinkle with extra red pepper flakes.
   • Serve hot with crusty bread. Enjoy!