Hearty One-Pot Sausage, Bean & Rabe Soup Recipe
A hearty and rustic one-pot soup featuring Italian sweet sausage, cannellini beans, and bitter greens. The soup is built by browning bulk sausage and then sautéing a base of onion, carrot, potato, and garlic. Chopped broccoli rabe is then wilted into the pot before chicken stock and beans are added. The soup is simmered until the potatoes are tender and the flavors have melded, then served with a generous topping of grated Parmigiano-Reggiano or Romano cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds Italian bulk sweet sausage
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 large potato, peeled and chopped into small dice
- 2 cloves garlic, chopped
- 1 bay leaf, fresh or dried
- 2 cans white beans, drained
- Salt and pepper
- 4 cups chopped broccoli rabe and greens
- 2 quarts chicken stock
- Grated Parmigiano-Reggiano or Romano, to pass at table
Instructions
- Heat the olive oil in a deep soup pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the chopped onion, carrot, potato, garlic, and the bay leaf to the pot with the sausage. Season with salt and pepper.
- Cook the mixture for 5 minutes, stirring, to begin to soften the vegetables.
- Add the chopped broccoli rabe to the pot and stir until it wilts, about 2 minutes.
- Add the drained white beans, tomatoes, and chicken stock to the pot.
- Raise the heat and bring the soup to a full boil.
- Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
- Before serving, remove the bay leaf. Adjust seasonings with more salt and pepper if needed.
- Serve the soup hot with grated cheese for topping.
Notes
- This is a one-pot meal, which makes for easy cooking and cleanup.
- Using bulk sausage is convenient as it doesn’t require removing casings.
- Wilting the broccoli rabe before adding the stock helps it to incorporate into the soup and become tender.
Find it online: https://www.eatswithsoul.com/hearty/