One-pot bean soup with salsiccia and pasta – Inspired by Italian bean soup.
Here is an Italian-inspired Tuscan bean soup with salsiccia and pasta – an easy one-pot dish that is filling, child-friendly and full of flavour.
I start the soup by frying the salsiccia, which gives it plenty of depth and flavour. Then onion, garlic, carrots and celery go in and simmer with tomato purée, dried herbs and stock. The pasta is cooked directly in the soup, so it releases its starch and thickens the soup naturally, giving you a rich consistency without any cream. Finally, cannellini beans and fresh spinach are stirred in – and the soup is ready to serve.
I like to top it with a few chilli flakes for extra heat, but that is entirely optional.
Serve with freshly grated Parmesan, a piece of good bread or my focaccia muffins, if you like – the perfect accompaniment to a warming, rustic soup.
A small tip: use a pasta with a cooking time of at least 10 minutes, so enough starch is released to give the soup just the right full-bodied consistency.
One-pot bean soup with salsiccia and pasta
Ingredients
- 300 g salsiccia fresh Italian pork sausage
- 1 onion, roughly chopped
- 4 cloves garlic, chopped
- 250 g carrots, diced
- 5 sticks celery, sliced
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 150 g pasta
- 1,4 l chicken stock
- 2 tins white beans – cannellini, drained
- 75 g fresh spinach
- Chilli flakes, optional
- Salt and freshly ground pepper
- Oil
Serving suggestions
- Grated Parmesan
- Focaccia muffins – click here for the recipe
- Chilli flakes
Method
- Heat a splash of oil in a large pot and brown the salsiccia meat well. If you are using salsiccia sausages, start by splitting the casings and scraping out the meat. Chop it roughly or crumble it between your fingers.
- Add the onion, garlic and carrots and fry until the onion is translucent, then stir in the celery. Season with salt and freshly ground pepper.
- Add the tomato purée and dried herbs and stir well.
- Add the pasta and stock and let the soup simmer, covered, until the pasta is al dente. Stir from time to time.
- Add the beans and heat through, then finally stir in the spinach until it wilts.Depending on the type of pasta, you may need to add 1-2 dl (100-200 ml) extra stock.
- Before serving, season the soup to taste with salt and freshly ground pepper – and chilli flakes, if you like.
Nutrition
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Så lækkert
Hej Libbie
Tusind tak for de søde ord:)
Warm wishes, Dianna
Jeg er SÅ vil med den suppe Smager så englene synger
Hej Bente
Ej hvor er det skønt du skriver det – tusind tak:)
Warm wishes, Dianna
Virkelig lækker opskrift, smagte så godt:-)
Hejsa
Hvor er det godt at høre – tusind tak 🙂
Warm wishes, Dianna