Last Updated on March 30, 2023
Zoup for You!
I’m a soup person. It’s healthy comfort food at its absolute best and quite simple to make. In addition, soup has endless flavor combinations, so it works well for those of us who tire of the same thing over and over.
My family (and an outside taste-tester) loved this soup. I cooked the beans a day ahead and had them ready in my fridge, so it was easy to throw together for dinner.
My kidlings do not prefer chunks of cooked tomato. So, to please their picky palates I pureed the roasted tomatoes. Feel free to chop them if you prefer.
We’ve hit a cold snap here in sunny Florida – a FRIGID 73F. And so…it’s time to make soup.Print
White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini (Paleo, SCD, GAPS, grain free, dairy free option)
- 2–3 tablespoons extra virgin olive oil
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 onion, peeled and diced
- 2 cloves garlic, minced or pressed
- 1 lb. Italian chicken sausage, casing removed
- 1 recipe Roasted Tomatoes, pureed if desired or finely chopped
- 4 cups cooked white navy beans
- 8 cup chicken stock, preferably homemade
- 2 medium to large zucchini, diced
- salt and pepper to taste
- handful of fresh basil, finely chopped
- Pecorino Romano Cheese, grated (optional)
- Heat a stockpot to medium high. Once hot, add olive oil, carrots, celery and onion. Saute until vegetables begin to soften.
- Next, add sausage, breaking it apart with wooden spoon.Cook, stirring until sausage is cooked through.
- Remove pot from heat and add minced garlic. Stir for 30 seconds.
- Return to heat and add roasted tomatoes, navy beans and chicken broth.
- Bring to a boil and turn down to simmer for about 15 minutes.
- Just before serving, add zucchini and cook about 5 minutes.
- Add salt and pepper, taste and adjust seasonings.
- Serve with ribbons of fresh basil and Pecorino Romano cheese if tolerated.
- This soup freezes well.