Soupy Tomato Beans
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 5 servings 1x
Ingredients
Scale
- 1lb pork Italian sausage
- 1 yellow onion, sliced
- 4 garlic cloves, sliced
- salt, to taste
- 3 tablespoons tomato paste
- 1 cup roasted cherry tomatoes
- 2oz goat cheese
- 1 1/2 cup chicken bone broth
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chili crunch or 1/2–1 teaspoon red pepper flakes
- 1 (14oz) can of unsalted cannellini beans, drained and rinsed
- black pepper, to taste
- freshly grated parmesan, for topping (or non-dairy alternative, if preferred)
- crusty bread (gluten-free or paleo, if preferred)
Instructions
- In a large nonstick pan over medium heat, break apart sausage and cook until no pink remains. Remove from pan and set aside.
- Add yellow onion and garlic to the pan. If there is no fat rendered from the pork, add a bit of olive oil to coat the pan. Add a bit of salt and cook for 10-14 minutes, until onions begin to brown ever so slightly.
- Add the tomato paste, roasted tomatoes, goat cheese, bone broth, thyme and chili crunch or red pepper flakes along with a pinch more of salt. Mix together and let cook for 5 minutes. Then add the sausage, cannellini beans, and black pepper, mix once more, and cook for another 3 minutes.
- Grate fresh parmesan on top before serving and serve with crusty bread to mop up all the juices at the end!
Find it online: https://paleomg.com/soupy-tomato-beans/