Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Cannellini Bean, Sausage and Tomato Soup
Cannellini Bean, Sausage and Tomato Soup
(Zuppa di Fagioli Cannellini, Pomodoro e Salsiccia)
 
 
Ingredients:
 
2 quarts homemade chicken stock
One 28-oz can cannellini beans, drained
3/4 lb sweet Italian sausage
One 28-oz can crushed plum tomatoes
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
7 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1 head garlic, halved
1/2 lb small pasta (preferably for soups)
Extra Virgin Olive Oil
1/2 bunch fresh Italian flat leaf parsley, finely minced
Ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese
 
Directions:
 
Put the chicken stock and halved garlic head in a saucepan and simmer for about 15 minutes.

Strain out the garlic, keep warm.

Bring a pot of salted water to a boil for the pasta.

Pour 1/4 cup of olive oil in a large saucepan.

Add the sage, rosemary and thyme.

Warm the olive oil over medium heat to infuse it with the flavor of the herbs for 3-5 minutes.

Add the sausage and cook, breaking up the sausage with a wooden spoon until well browned.

Chop the carrots, celery and onion in a food processor.

Add to the saucepan and cook for 3-4 minutes until the vegetables are softened but not browned.

Stir in the crushed tomatoes, bay leaf, cannellini beans and the chicken stock in the pan with the sausage.

Bring to a simmer and cook for about 15 minutes, stirring occasionally.

Cook the pasta until it is 'al dente', about 6 minutes.

Drain and stir into the soup.

Add the parsley, ground pepper and salt to taste.

Discard the bay leaf and herb sprigs.

Ladle the soup into bowls and serve with grated Parmigiano cheese on the side. Serves 4.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy