How To Make Creamy Cannellini Soup
This Cannellini soup is made creamy with the starch from the potatoes. The strong flavors from the basil and sausages are sure to make mouths water.
Serves:
Ingredients
- 1onion,diced
- 2ribscelery,chopped
- 8ozItalian sausage
- 1russet potato,peeled and chopped
- 1tspItalian seasoning
- 30ozcannellini beans,(2 cans), drained and rinsed, divided
- 4cupschicken broth,divided
- 1tbsppesto,or more to taste
For Optional Garnish:
- 1tbspparmesan cheese
- fresh parsley
Instructions
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Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
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Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
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Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
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Add to soup and simmer an additional 5 minutes.
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Remove from heat, stir in pesto. Season with salt and pepper to taste.
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Garnish with parmesan cheese and parsley if desired.
Nutrition
- Calories: 720.59kcal
- Fat: 16.38g
- Saturated Fat: 5.49g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 2.43g
- Carbohydrates: 101.69g
- Fiber: 22.89g
- Sugar: 6.88g
- Protein: 44.56g
- Cholesterol: 34.80mg
- Sodium: 593.42mg
- Calcium: 399.23mg
- Potassium: 3069.33mg
- Iron: 16.55mg
- Vitamin A: 25.70µg
- Vitamin C: 11.02mg
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