White Bean, Sage, and Sausage Soup


Cooking spray
2 cups chopped onion
1 cup chopped fennel bulb
1/2 to 1 teaspoon crushed red pepper
20 ounces hot Italian sausage links, casings removed
8 garlic cloves, minced
1/4 cup chopped fresh sage
1 tablespoon tomato paste
1 cup dry white wine
6 cups unsalted chicken stock (such as Swanson)
2 cups chopped plum tomato
4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley


1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 1 minute, stirring constantly. Add wine; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat, and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley, or follow freezing instructions.

TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months.

TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.

TO REHEAT: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).

Nutritional Information

Calories 282
Fat 7.9 g
Satfat 2.2 g
Monofat 2.6 g
Polyfat 2.1 g
Protein 23.9 g
Carbohydrate 26.4 g
Fiber 6.9 g
Cholesterol 60 mg
Iron 3.6 mg
Sodium 591 mg
Calcium 90 mg

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