Creamy Cannellini Soup

Name: Creamy Cannellini Soup
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 onion (diced); 2 ribs celery (chopped); 8 ounces Italian sausage; 1 russet potato (peeled and chopped); 1 teaspoon Italian seasoning; 30 ounces canned cannellini beans (2 x 15 oz cans, drained and rinsed, divided); 4 cups chicken broth (divided); 1 tablespoon pesto (more to taste); 1 tablespoon shredded Parmesan cheese; chopped fresh parsley

This stove-top soup is hearty, creamy & full of flavor!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (24) 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

1 onion (diced)
2 ribs celery (chopped)
8 ounces Italian sausage
1 russet potato (peeled and chopped)
1 teaspoon Italian seasoning
30 ounces canned cannellini beans (2 x 15 oz cans, drained and rinsed, divided)
4 cups chicken broth (divided)
1 tablespoon pesto (more to taste)
1 tablespoon shredded Parmesan cheese
chopped fresh parsley

Steps

Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
Add to soup and simmer an additional 5 minutes.
Remove from heat, stir in pesto. Season with salt and pepper to taste.
Garnish with parmesan cheese and parsley if desired.