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White Bean and Sausage Soup

Serves 6

I take after my mother. I love soup. I make a pot just about every week for a delicious bowl of comfort, especially during the colder months, and look forward to the leftovers. This Italian-inspired bean soup recipe came from my mother. It is easy and, with the use of canned beans, quicker than most bean soups. I added the dry vermouth, as well as the Parmesan cheese for garnish, both of which are optional.


Heat the olive oil in a stock or stew pot over medium-high heat. Add the sausage slices and cook until browned, about 5 minutes. Remove from pot and drain on paper towels. Add the onions, carrots and celery to pot. Cook for 4 minutes or until slightly softened. Add the garlic and cook for 1 more minute. Add flour and stir well; cook for 1 more minute. Gradually stir in the beef granules. Add water and sherry or vermouth. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Return sausage to pot. Uncover and bring to a boil. Add the beans and the pasta. Cook for 10 minutes or until pasta is tender. Taste for seasoning. Serve, passing cheese separately.