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White Bean Soup with Spicy Sausage, Roasted Tomato

Course: Soup
Cuisine: American
Keyword: Bean, Sausage, Tomato
Servings: 6 People


  • Thick bottom soup pan


  • 6 oz Spicy andouille sausage diced
  • 1 medium Yellow onion fine diced
  • 2 cloves Garlic fine diced
  • 1 small Carrot peeled and diced
  • 2 stalks Celery rinsed, diced
  • 2 cups Canned or roasted plum tomatoes chopped
  • 1 cups White beans pre-cooked
  • 1 1/2 qt Vegetable stock
  • 1 Bay Leaf
  • 1/4 cup Olive oil
  • 1/2 bunch Oregano chopped, divided
  • 1/2 bunch Thyme chopped, divided
  • 2 tbsp Herb butter
  • 4 think slices Hearty country style bread


  • Warm a thick bottom soup pan until medium hot, add olive oil, andouille sausage and sauté until caramelized, pour off fat, return to stove.
  • Add onion, carrot, celery, sauté until the onions are glossy
  • Add garlic, chopped plum tomatoes, vegetable stock, bay leaf
  • Cover pan and bring to simmer, continue to simmer slowly until vegetables are medium soft approximately 10 minutes
  • Add pre-cooked beans & half of the oregano & thyme, bring to simmer
  • Season with salt and pepper
  • Herb butter – using a small sauce pan, over low heat, add butter, remaining oregano & thyme, once butter is melted, remove from heat
  • Brush bread with herb butter and place on oven proof sheet pan and warm in 250 degree oven for 5 minutes
  • Serve in warm bowls with sliced warm seasoned bread