The soup continues.

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I have yet to make this week's soup and it's already Tuesday. Whoops. I'll have to get on that later tonight. Anyway, here's last week's soup - Chicken Sausage and White Bean - a doctored up version of this recipe from The Kitchn


  • 1 pound dried small white beans
  • 1 tablespoon olive oil
  • 6 ounces cooked chicken sausage, sliced (I used Wegmans Sweet Italian) 
  • 2 large stalks celery, diced
  • 2 large carrots, peeled and finely diced
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 4 cups broth
  • 1 cup of tomato sauce
  • salt and pepper to taste
  • 2 bay leaves
  • Cheese to top with 


  1. Soak the beans the night before by placing them in a bowl and covering with cold water. 
  2. Day of, preheat the oven to 300 degrees F. On the stove, heat the olive oil in the a large pot over medium heat and add the sausage in. Turn the heat up to medium-high and cook, stirring frequently, for about 10 minutes. 
  3. Lower the heat back to medium and add in the diced celery, carrots, onion and garlic. Cook for another 10 minutes or until the veggies are soft. 
  4. Stir in the drained beans before pouring in broth. Season with salt and pepper, drop in the bay leaves, and bring the pot up to a boil. 
  5. Cover and pop the soup in the over for 2 to 3 hours or until the beans are soft and creamy.
  6. Once it is done, put the soup back on top of the stove, mix in the tomato sauce and bring it back up to a boil for about 10 minutes.

Top with some cheese and serve piping hot. Makes 6 servings and freezes well.