Ah, the City of Love! There’s really so much to be infatuated with. From the beautiful views, to the romantic culture, to the mouthwatering food, it’s quite dreamy. If that has piqued your interest, you should make yourself a bowl of Venice Soup. While you’re daydreaming about your European escape, this savory broth that’s filled with spicy sausage and plenty of beans and veggies will inspire you to get excited for what’s to come. Soon you’ll be gliding in a gondola through hidden canals, but for now, enjoy Venice Soup as a tasty preview of what’s to come!
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil, divided
- 1 pound spicy Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cups chicken broth
- 1 (16-ounce can) tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 cup water
- kosher salt, to taste
- black pepper, to taste
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can great northern beans, drained and rinsed
Directions
Step 1 –In a large pot of salted, boiling water, cook the ditalini to al dente, according to package instructions. Drain the water well.
Step 2 –In a large stockpot or Dutch oven over medium heat, heat 1 tablespoon of the olive oil.
Step 3 –Add the Italian sausage to the oil and cook, while crumbling, until is no longer pink, about 3-5 minutes. Drain the excess fat.
Step 4 –In the stockpot, heat the remaining olive oil.
Step 5 –Stir the garlic, the onion, the carrots and the celery into the oil and cook, stirring occasionally, until they are tender, about 3-4 minutes.
Step 6 –Whisk the chicken broth, the tomato sauce, the diced tomatoes and their juices, the basil, the oregano, the thyme, the cooked sausage, the water, the salt and the pepper into the veggie mixture and bring to a boil.
Step 7 –Reduce the heat and simmer the soup, covered, until the veggies are tender, about 10-15 minutes.
Step 8 –Add the cooked ditalini, the red kidney beans, and the great northern beans to the soup and stir to combine. Cook until the pasta and the beans are heated through.
Step 9 –Serve.
