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Spicy Italian Sausage cannellini Bean Soup

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 1 ½ cups dried cannellini beans (soaked overnight, drained)
  • 1 lb spicy Italian sausage, casings removed
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • 2 (14 oz) cans crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cups water (plus more as needed)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper flakes (optional, adjust to taste)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Prep the beans
    Soak dried cannellini beans overnight in plenty of water. Drain and rinse before using.
  • Cook the sausage
    In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add sausage, breaking it into bite-sized pieces, and cook until browned. Remove sausage and set aside.
  • Make the soffritto
    In the same pot, add remaining olive oil. Sauté onions, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
  • Combine ingredients
    Return sausage to the pot. Add crushed tomatoes, soaked beans, broth, water, oregano, thyme, and red pepper flakes. Stir to combine.
  • Simmer
    Bring soup to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, or until beans are tender. Stir occasionally and add more water or broth if needed to reach your desired consistency.
  • Season
    Taste and adjust salt and pepper as needed.
  • Serve
    Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil. Top with grated Parmigiano-Reggiano if desired.