Description
White bean and sausage soup with gremolata is comforting, bright and warm. The gremolata is what makes it extra special! It brings in parsley, lemon and garlic to add a whole new dimension of fresh flavor.
Ingredients
Scale
For the soup:
- 5 Italian sausage links
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 garlic clove, minced
- 1 tablespoon, minced fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 15 ounce cans cannellini beans, drained and rinsed
- 8 cups chicken stock
For the gremolata
- 1 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 lemon, peel removed with a vegetable peeler
Instructions
- Set oven to 425 degrees F. Spray a baking pan with non-stick spray and add sausage links. Bake for 20 minute, or until an inserted thermometer reaches 160 degrees F. Once cooked, allow to cool until easy to handle and slice into rounds. Set aside.
- In a large pot over medium high heat, add olive oil. Once the oil is heated, add onion, bell pepper, celery, garlic, rosemary, salt and pepper. Saute until vegetables are cooked through and caramelized, about 10 minutes. Add beans and chicken stock. Bring to a simmer and simmer for 10 minutes. Remove from heat and add sausage.
- In a small bowl, combine all gremolata ingredients. You may want to use a food processor to make the gremolata, just be sure to not over-process the ingredients.
- Serve soup with a spoonful of gremolata on top.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: stove and oven
Keywords: soup, sausage, white beans, gremolata