Sausage, Zucchini and Bean Soup

Servings: 6-8


  • 1 lb Sweet Italian Sausage
  • 1 Onion, small-diced
  • 1 Large Zucchini, medium-diced
  • 1 Large Carrot, medium-diced
  • 14 oz Can Petite-Diced Tomatoes, undrained
  • 1 TBSP Tomato Paste
  • 1 ½ TBSP Little Eataly Seasoning
  • 4 Cups Chicken Stock
  • *19 oz Can Cento Cannellini Beans, drained
  • **Juice from ½ Lemon
  • 1 Cup Grated Parmesan Cheese for garnish
  • Crusty bread on the side
Sausage, Zucchini and Bean Soup

Notes* *If unavailable, use 14 oz can of your favorite white kidney beans **Add lemon zest for extra zip Serve this soup with Crusty Bread.


Step 1:

In a soup pot, brown sausage while breaking it up into smaller pieces. Drain extra fat.
Step 2:

Add onion, zucchini, carrot and sauté for 2-3 minutes.
Step 3:

Add petite-diced tomatoes thru chicken stock. Bring to a quick boil.
Step 4:

Cover and reduce heat to low. Simmer for about 10 minutes or until carrots are tender.

Step 5:

Add beans and lemon juice and simmer uncovered for 5 minutes.
Step 6:

Let sit for 10 minutes before serving.
Step 7:

Garnish with grated parmesan cheese.