Italian vegetable soup with beans and salsiccia – a sister soup to my version of Nonna’s pastina soup.
This Italian vegetable soup with beans and salsiccia is a genuine heart-warmer – a soup that doesn’t just fill you up, but really tastes of something. It is packed with protein, vitamins and fibre – a soup that warms you right through.
I have used my recipe for Nonna’s pastina soup as the starting point and built this one the same way. The vegetables – onion, garlic, carrots and celery – are simmered until tender in stock together with a parmesan rind. Once the rind is removed, everything is blended, giving you a soup that still feels light and clean, but with plenty of body, flavour and warmth.
Then the cannellini beans go in – you can also use butter beans if you want a bit more bite – and the whole thing is left to simmer while you fry your salsiccia. I use salsiccia sausage meat (or sausages with the skins removed), which I brown well in the pan with onion and garlic, finishing with a little freshly chopped parsley and chilli flakes for heat. It gives wonderful flavour and a satisfying bite on top.
Just before serving, I stir fresh spinach into the soup so it wilts gently without losing its lovely colour.
The soup is served with the salsiccia on top, a generous grinding of black pepper and, ideally, a drizzle of good olive oil. Simple, full of flavour and just right for cold days.
One of my favourite soups for weekdays and weekends alike – and like Nonna’s soup, this one can cure a thing or two as well. If nothing else, it warms you right to the heart. This Italian bean soup freezes well, so you have an easy dinner ready for those cold days when energy is low but the craving for a warming meal wins out.
Italian vegetable soup with beans and salsiccia
Ingredients
- 1,8 l chicken stock
- 150 g carrots, sliced
- 100 g celery, sliced
- 2 onions, halved
- 6 cloves garlic
- 1 parmesan rind
- 2 tins cannellini beans
- 150 g fresh spinach
- Freshly ground pepper and salt, if needed
To serve
- 300 g salsiccia sausage meat
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 handful parsley, finely chopped
- Chilli flakes
- Salt and freshly ground pepper
- Oil
Method
- Pour the stock into a saucepan together with the onions, garlic, carrots, celery and the parmesan rind.Bring to the boil and let it cook for about 25 minutes, or until the vegetables are completely tender. Season with freshly ground pepper.
- Remove the parmesan rind and blend the soup with a stick blender, or lift the vegetables out with a slotted spoon and blend them with a little of the stock until you have a completely smooth soup. Pour it back into the pan.
- Add the beans to the soup and let them heat through over a low to medium heat.
- Meanwhile, fry the salsiccia meat in a little oil in a frying pan until golden. Let it develop a good browned crust and season with salt and freshly ground pepper.If you are using salsiccia sausages, start by splitting the skins and scraping out the meat. Chop it roughly or crumble it between your fingers.
- Add the onion and garlic to the pan and fry until the onion is translucent. Finally, stir in the parsley and season with chilli flakes.
- Before serving, stir the spinach into the soup until it wilts, and season the soup to taste with salt and freshly ground pepper.
- Serve the soup topped with the golden-fried salsiccia, freshly ground pepper and, if you like, a drizzle of olive oil.
Nutrition
Premium
1,8 dl ?
Er det ikke meget lidt væske til 4pers
Hej Danny
Ej hvor godt du skriver det. Det er 1,8 liter – det er rettet 🙂
Tak for hjælpen;)
Warm wishes, Dianna