Cannellini Bean, Leek And Sausage Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up into small pieces.
• STEP 2.Add the leeks, garlic, and thyme to the pot. Cook until the leeks are softened and fragrant.
• STEP 3.Add the cannellini beans, chicken broth, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Remove the bay leaves from the soup. Use an immersion blender to partially puree the soup, leaving some chunks of beans and sausage.
• STEP 5.Season the soup with salt and pepper to taste. Serve hot with crusty bread for dipping.

Cooking Tips

• If you prefer a smoother soup, you can blend the entire soup until smooth.
• You can use any type of sausage you prefer, such as Italian sausage or chorizo, for different flavor variations.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the soup hot with crusty bread for dipping.
• Leftovers can be reheated on the stovetop or in the microwave.
• Garnish with fresh herbs, such as parsley or basil, for added freshness.