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Bean ragout soup

Tuscan version

  • 500 ml chicken stock, low sodium
  • 200 g white beans, cooked, canned
  • 200 g italian sausage, casing removed
  • 150 g baby spinach, raw
  • 50 g macaroni, uncooked
  • 2 pcs celery stalk, chopped
  • 2 pcs tomatoes, pureed in food blender
  • 1 pcs onion, peeled, chopped
  • 4 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 1 tbsp butter, unsalted
  • 2 tbsp basil, fresh, chopped
  • 2 tbsp olive oil

  1. Prepare the roux; melt butter in sauce pot over medium heat; add flour, then stir until you have thick paste.
  2. Continue cooking, stirring constantly, until the roux gets brownish. Remove from the heat and stir in stock until combined thoroughly.
  3. Heat olive oil in separate sauce pot; add onions then cook for 5 minutes. Add garlic, celery, and cook for 1 minute.
  4. Add sausage and cook until browned; drain excess fat.
  5. Stir in the stock mixture, beans, basil, and tomatoes. Bring to a boil and reduce heat to low. Simmer the ragout for 20 minutes.
  6. Add macaroni and cook until tender for 8-10 minutes. In the last minutes of cooking, add spinach and cook until wilted.

Good points

  • Low in sugar
  • High in vitamin A

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: Italian, International
General (in 1 portion)
Calories: 486.61 kcal
Carbohydrates: 45.53 g
Cholesterol: 51.26 mg
Sugar: 3.13 g
Protein: 22.24 g
Fat: 23.89 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com