Publix Aprons Simple Meals Recipe for Roasted White Bean and Sausage Soup
1 pound cannellini beans, dried
½ cup olive oil
1 pound spicy Italian sausage, ground
1 large onion, diced
6 garlic cloves, minced
1 cup white wine
2 quarts chicken stock
1½ cups marinara sauce
1 cup heavy cream
1 bunch flat-leaf parsley, chopped
Kosher salt and ground black pepper
Pre-soak beans for 8 hours or overnight in cold water.
Preheat oven to 375°F. Spread beans evenly onto 2 baking sheets and roast 30-45 minutes, or until some color is on beans.
Heat a large stock pot on medium-high heat. Add oil and sausage and cook 5-10 minutes, or until sausage is brown. Add onions and garlic and season lightly with salt and pepper. Cook another 5 minutes.
Add wine and reduce by half. Add chicken stock and cook 10-15 minutes before adding beans. Bring soup up to a boil, reduce heat to medium and cook for 1½ hours, or until beans begin to pop.
Finish soup by stirring in marinara sauce and parsley. Turn heat to low and add heavy cream. Season soup to taste with salt and pepper.