15 Bean Soup Italian Style with Sausage & Fresh Herbs
There are many variations of 15 bean soup. Today, Eric from Simply Elegant Home Cooking will be demonstrating an Italian variation of the classic soup recipe. The key to making a delicious homemade soup is to use the stovetop and not the Instapot! This allows you to bring out the best flavors in your ingredients. While we're on the subject of the ingredients, you want to be sure to use authentic Italian ingredients. Eric will show you some tips to make sure you're sourcing the highest quality you can buy!
DO NOT USE STORE BOUGHT STOCK! Just don't do it. In the link below, Eric demonstrates how to make a delicious homemade chicken stock completely from scratch.
Ingredients:
-1 20 oz. package Hurst's HamBeens Brand 15 Been Soup
-8 cups HOMEMADE chicken stock
-1 yellow onion
-1 stalk celery
-1 large carrot
-1 lb. Italian Sausage (sweet or spicy)
-1 28 oz. can San Marzano tomatoes
-2 Tb. Italian extra virgin olive oil
-1 cup Italian dry white wine (such as pinot grigio)
-8 sprigs fresh thyme
-1 bunch fresh Italian parsley
-1/2 Ts. dried oregano
-1/2 Ts. crushed red pepper flakes
-1/2 lemon
-3 cloves garlic
-salt and pepper to taste
Directions:
-Rinse the beans in cold water. Drain them and then cover with fresh water in a large bowl. Be sure to leave several inches of water above the beans. Allow them to soak overnight at room temperature.
-Preheat a large pot on medium heat. Once hot, add the Italian extra virgin olive oil and the Italian sausage. Cook until the pink is almost gone and some dark colors develop on the sausage. Use a spatula during this process to break up the sausage and stir every minute or so.
-Once sausage is mostly cooked through, add in the diced celery, carrot, and onion. Add a small amount of salt and pepper. Cook for about 5 minutes, stirring occasionally.
-While veggies cook, remove the thyme leaves from the stem and mince with a sharp knife. Also use a garlic press to crush 3 cloves of garlic.
-Once veggies have softened, add in the fresh thyme and garlic. Also add in the crushed red pepper flakes and oregano. Stir frequently at this point to prevent the garlic from burning. Cook for 1 minute.
-Add in half the chicken stock, then the rinsed and drained beans, then the 2nd half of the stock. Stir to incorporate ingredients and to ensure nothing is stuck to the bottom of the pot. Turn up the heat to medium high heat until a simmer is reached.
-Once a simmer is reached, taste for seasoning and add more salt and pepper is necessary. Allow the soup to simmer, uncovered, for an hour and a half.
-After an hour and a half, crush the San Marzano tomatoes with your hands and add them to the bean soup. Add in the Italian white wine too. Stir the pot to incorporate the ingredients. Allow the soup to cook for another 30 minutes, uncovered.
-After cooking the wine for 30 minutes, the alcohol should be cooked off and the soup should be ready, but test a bit to make sure the beans are cooked properly. Turn off the heat and add in the juice from the half lemon, as well as the chopped Italian parsley.
-Serve and enjoy!
Tuscan Bean Soup Recipe - How to Make Bean & Crispy Bread Soup
Learn how to make a Tuscan Bean Soup Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tuscan Bean Soup.
SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
Here are some other videos you might like:
Vegetarian Lemon Rice Soup:
Easy Homemade Butternut Squash Soup:
Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
OVEN POT:
SINGLE BURNER:
SALT & PEPPER SHAKERS:
CUTTING BOARD:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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#soup #souprecipe #vegan #vegansoup #veganrecipe
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Greek White Bean Soup in the Instant Pot
My Instant Pot: (affiliate)
Get the recipe here:
Ingredients
1 pound (455g) dry white beans (cannelloni or navy beans)
1/4 cup olive oil
3 carrots, peeled and diced
3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, grated
28 ounces (800g) crushed tomatoes
1/4 teaspoon crushed red pepper flakes
salt to taste
freshly cracked black pepper, to taste
12 cups water or vegetable stock
For the Gremolata:
1 cup finely chopped parsley leaves
1/2 cup finely chopped rosemary leaves
2 garlic cloves, grated
2 lemons, zest and juice
salt to taste
a pinch of crushed red pepper flakes
1/2 cup olive oil
Instructions
Rinse the beans and if you can, soak them overnight in a bowl covered with cold water.
Set the Instant pot to the Saute feature and add the olive oil, onion, carrots, and celery. Saute until soft. About 8-10 minutes.
Drain the water from the beans and add them to the pot.
Add the garlic, tomatoes, seasonings, and the water/broth.
Close the lid and set the valve to the sealed position.
Pressure cook on high for 40 minutes.
Allow the pressure to naturally release for 20 minutes.
Open the valve to release any remaining pressure.
Check the beans for doneness. If they're still not soft, either pressure cook for an additional 10 minutes or saute until they're tender.
Taste and adjust the seasoning if needed.
Make the Gremolata: Combine all of the ingredients in a small bowl and mix together. Store the leftovers in an airtight container in the refrigerator.
Serve the soup with feta,olives, toasted bread, and the gremolata.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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