Sausage, Beans and Broccolini Soup

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Serves 4 | Prep Time 10 | Cook Time 35

Why I Love This Recipe

I first cooked this in 2011 as one of my first "freezer" meals. This is delicious the first day after coming together relatively quickly, and then freezes for a lunch you can defrost in a warm pot in about 20 minutes.

Ingredients You'll Need

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
2 carrots, peeled and chopped
2 medium potatoes, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained (not rinsed)
Salt and pepper
4 cups chopped broccolini
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table


Heat medium soup pot over medium-high heat. Add the olive oil and sausage and garlic and brown. Add all veggies including broccolini, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add stock and cover pot. Raise heat and bring soup to a boil for 10 minutes. Reduce heat to simmer and cook 15 minutes still covered. Adjust seasonings and serve soup with grated cheese, for topping.

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