Italian Sausage Bean Soup

Your friends and family will love this spicy soup, especially through the winter season.

from Taste of Home's Holiday & Celebrations Cookbook 2005

My family loves this soup, so I make it often in the winter. For a little more heat, use spicy Italian sausage. — Lora Gross, Carson City, Nevada

You Will Need 1-1/2 pounds bulk Italian sausage 4 medium carrots, thinly sliced 2 celery ribs, chopped 1 small onion, chopped 1 garlic clove, minced 1/8 teaspoon crushed red pepper flakes 1 can (28 ounces) diced tomatoes, undrained 1 tablespoon Italian seasoning 3 cans (14-1/2 ounces each) beef broth 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1/2 cup water 1/2 cup dry red wine or additional beef broth 1/3 cup uncooked elbow macaroni 1 can (8 ounces) tomato sauce 1/2 teaspoon salt Grated Parmesan cheese, optional

What to Do 1. Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink; drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes. Add tomatoes and Italian seasoning; cook 10 minutes longer.

2. Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered, until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired.

Serves 16 (4 quarts)

Become more interesting every week!

Get our Read Up newsletter

Sending Message
how we use your e-mail