White Bean and Sausage Soup ... to please both the meat eater and the vegetarian in the house... http://lifecurrentsblog.com vegan gluten free

White Bean and Sausage Soup

Servings 6
Author Debi


  • 1 teaspoon olive oil or light tasting oil of your choice
  • 1 large yellow onion chopped
  • 1 teaspoon salt
  • ½ cup peeled and diced carrots 1-2 medium carrots
  • ½ teaspoon dried thyme
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 1 can 15.5 ounce can white Cannellini beans, drained and rinsed
  • freshly ground black pepper
  • 4 cups vegetable broth
  • 2 sprigs rosemary
  • 1/3 cup broken spaghetti about 1-inch pieces
  • Fulled cooked sausage sliced


  1. Heat oil in a large saucepan over medium-high heat, swirling to coat pan. Add chopped onion and salt and sauté, stirring occasionally, until golden brown, about 20 minutes. If onions start to cook too quickly, add about ¼ cup water to slow the cooking and allow carmalization. Add carrots and dried thyme, and continue to cook for 5-7 more minutes. Add tomatoes, beans, a few grinds of fresh pepper, broth, and rosemary springs to pan. Bring to a boil, lower heat to simmer, and cook 5 minutes. Add broken spaghetti pieces, and cook for about 10 minutes until pasta is al dente (cooking time may vary based on pasta shape). Remove and discard rosemary stems. Taste for seasoning, adding more salt or pepper as desired. Add cooked sausages to the soup, or to individual bowls for serving. Garnish with additional rosemary if desired.

Recipe Notes

Cook sausages separately to satisfy different dietary needs or choices
Time saver: I used those shredded carrots once, worked great.
I like the fun addition of the broken spaghetti pieces, but you could also use any small pasta like ditalini, orzo, or even stars.
Soup can be made ahead by leaving the pasta out and reheating and adding pasta.