Sausage and Cannellini Bean Soup


This soup comes together in minutes.  Sausage and beans are a classic combination  – the anise seed has a light licorice flavor which complimented both the tomato and sausage nicely, and the honey mellowed  it all out.  I got home late on Saturday afternoon, just in time to put this soup together, invite friends, tidy the house and build a fire – talk about a perfect combination.

1 1/2 pounds sweet Italian sausage (about 6 links), cut into 1/2 inch pieces

1/2 cup diced onion (I use frozen)

1 teaspoon anise seed

2 bay leaves

1/2 cup white wine

1 28 ounce can of petite dice tomatoes

2 15.5 ounce cans of Cannellini white beans, rinsed

3 stalks of celery sliced in 1/4 inch pieces

1 red pepper diced

1 tablespoon honey

1-2 teaspoons salt to taste

  • In a 5 quart Dutch oven saute the onions and the sausage until browned but not cooked through
  • Add the anise seed, bay leaves and the tomatoes
  • Fill the empty tomato can with water and add that
  • Add the celery and red pepper and stir
  • Bring to a boil then simmer the soup for about an hour, stirring occasionally


I bought a big box of kiwi – a nice way to get your fiber and vitamin C


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