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Hearty Sausage & Bean Soup

Blue Cheese & Bacon Coleslaw Yield: 10 servings

  • 1 pound ground Italian or other local sausage
  • 1 sweet onion, peeled and chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 (14-ounce) cans beef stock
  • 2 (14.5-ounce) cans diced tomatoes with basil, oregano and garlic
  • 1 (16-ounce) can dark red kidney beans, rinsed and drained
  • 1 (16-ounce) can light red kidney beans, rinsed and drained
  • 1 (15.5-ounce) can Northern beans, rinsed and drained
  • 2 cups ditalini or other short, tube-shaped pasta
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • Fresh chopped parsley for garnish

In a large Dutch oven over medium-high heat, cook the sausage, onions, carrots and celery for 7 minutes or until the sausage is browned. Drain well and add the stock, tomatoes, dark red kidney bean, light red kidney beans and Northern beans.

Bring to a boil, then reduce the heat to medium-low and simmer 20 minutes. Add the pasta and cook 9 minutes longer. Stir in the salt and pepper and serve warm with a garnish of fresh parsley.

Wine Pairing
Pair with Iroquois Red from the Winery at Belle Meade Plantation

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