Tuscan Cannellini and Sausage Soup

This was my first time using dried cannellini beans.  I often by the canned and I am sure they would have worked for this recipe as well, but I was anxious to use the dried beans to create a wonderful soup and thought I would give them a try.

Tuscan Cannellini and Sausage Soup

  • 8 o.z. dried cannellini beans
  • 1/4 cup diced onion
  • 1 quart water
  • fresh ground black pepper

Prepping the beans in the first step.  Rinse beans and place in sauce pot with onion, water, and a few dashes of black pepper.  Bring to boil and simmer for 5 minutes.  Remove from heat and cover; allow to rest for about 2 hours.  I then drained the beans and placed in the refrigerator for the next day; simply drain the beans and proceed if you prefer.

  • 3 cups water / stock ~ I used about 2 cups of ham stock I had frozen and filled out with an additional water; chicken stock would work too

Add beans to water / stock and cook for 1 – 1 1/2 hours until tender.

  • 8 o.z. ground italian sausage
  • 1 can petite diced tomato
  • 2 cups chopped fresh spinach
  • 1/4 tsp marjoram
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • fresh ground black pepper

Cook italian sausage and add to beans;  add tomatoes, spinach and seasonings.  Bring to simmer and cook for about 10 minutes or longer if desired.

As I mentioned at the beginning I am sure canned beans would be delicious too.  If you opt for canned beans reduce the amount of stock used by about 1/2, cook the sausage, and add the remaining ingredients. Simmering together to combine flavors.

Enjoy ~ Kimberly

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