Soupy Tomato Beans

4.8 from 5 reviews


  • 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 1/21 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)


  1. In a large nonstick pan over medium heat, break apart sausage and cook until no pink remains. Remove from pan and set aside.
  2. 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.
  3. 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.
  4. Grate fresh parmesan on top before serving and serve with crusty bread to mop up all the juices at the end!

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