Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is simple fare that the whole family will enjoy. I make this, or a close rendition, and freeze in batches for my toddler's lunches. But it's also a nice option for those times when you don't have a lot of time or headspace, but want to cook something from scratch that's satisfying and tastes like it cooked for ages.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.

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  • Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.

Cook's Notes:

You can use vegetable or chicken broth instead of plain water, if preferred.

This is a great base recipe for adding additional vegetables, such as cabbage, zucchini, or kale.

Nutrition Facts

499 calories; protein 22.9g; carbohydrates 44.3g; fat 25.9g; cholesterol 44.6mg; sodium 1131.5mg. Full Nutrition
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