White Bean and Andouille Soup


12 oz. cooked andouille, chopped
1 Tbsp. olive oil
1 cup chopped carrots
1 cup chopped celery 
1 cup chopped onion
2 Tbsp. tomato paste
6 cups chicken broth
1 cup cooked white beans
2 bay leaves
½ tsp. kosher salt
½ tsp. freshly ground black pepper


• In a large stock pot over medium-high heat, saute the andouille in the olive oil until browned. Use a slotted spoon to remove the sausage and set aside. 

• Saute the carrots, celery and onion in the sausage drippings until soft, about 8 minutes. 

• Stir in the tomato paste, then the sausage, chicken broth, beans, bay leaves, salt and pepper. Increase the heat to high, bring the soup to a boil, then reduce the heat to medium or medium-high and simmer 15 minutes. 

• Remove the bay leaves.

Tags : Beans