Reviewed: Oct. 11, 2009

This is an awesome recipe. I've used turkey and pork hot italian sausage, and both work well. I can't be bothered to remove the casings, so they just stay on. I've never heard of "Great Northern Beans" before and I live in Canada aka the Great White North. However, when I am stateside I am able to find them in the grocery stores there. I probably make this recipe several times a month. Thanks for sharing.

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NIAGARACHERYL

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Mar. 28, 2009

Absolutely delicious! I use smoked turkey sausage instead of Italian sausage, and use three different kinds of canned beans. This soup is easy and tastes great!

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HMCARGILL

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Reviewed: Jan. 31, 2009

Very easy, quick recipe. My husband asked me to make it all the time! Next time I want to try it with a different flavor of sausage...

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Martina S.

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Reviewed: Nov. 21, 2008

This is definitely a very quick and easy recipe and makes a great weeknight supper on a cold winter day. I used a turkey italian sausage that had fennel in it and my husband loved the flavor. I only had one can of italian tomatoes on hand, so I substituted some leftover marinara sauce for the other can and it worked perfectly to keep the consistency of a soup.

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 24, 2008

As good as it sounds!! I went ahead and just added an extra can of beans and an extra can of broth. The other proportions will still fine -- just made it go a little further since we were all looking for more!

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Ellen Lerch

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Powhatan, Virginia, USA

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Reviewed: Aug. 31, 2008

This was delicious and easy to prepare, minimal chopping involved. Could be ready in 30 minutes and can be made in all one pot. Has the taste of soup that has simmered all day. Very good.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 5, 2008

This was really good- it seemed like it was missing something though.... I put some torn spinach in for a little color but something was still missing.

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steph.norris

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Reviewed: Mar. 31, 2008

Easy, quick and very flavorful. I made it even easier and quicker by using Aidells Sundried Tomato and Turkey Sausage Meatballs. They're organic, low fat, gluten free and PRECOOKED. (Available in regular packs in grocery stores, and in a large pack at Costco. I divide them into ziplocks and freeze to have on hand for quick meals.) For this soup, I cut the meatballs into 1/4ths, skipping the whole step of cooking sausage. Added a twig of live rosemary from my garden while simmering (along with dried herbs) and removed it before serving. Tripled the garlic. Did have to add more broth than recipe suggests. Used my favorite S&W canned white beans. This is a DELICIOUS soup!.

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KALFROMCAL

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Reviewed: Mar. 25, 2008

I made this exactly as specified and it was very good! The only issue we had was that it needed something to cut the acid from all the tomatoes. Next time I'll add a little sugar. Thanks so much for sharing.

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strawberrylicious31

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Reviewed: Mar. 17, 2008

I used this recipe as a template, and it's ideal for that. I started beans from dry, 2 cups. I used a local venison-pork sausage that is leaner an firmer, so I very thinly sliced it rather than crumbling it. I used a 28 oz. can of whole tomatoes and added oregano and basil. And the soup was superb, with a dash of Louisiana hot sauce and a side of homemade Italian herb bread.

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 8, 2007

Yes, this soup is quite delicious -- but the best thing about this recipe is how easy it is to throw together. Super easy, that is. And it tastes and looks like it's spent a good day simmering on the stove top. Changes: I doubled the chicken stock to maintain its soupy consistency -- otherwise it thickens up to a stew over time. This was one of the soups we presented during our annual soup extravaganza and it received many kudos. We have made it several times and will continue to make it.

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nhohmann

Cooking Level: Intermediate

Living In: Rome, Lazio, Italy

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Reviewed: Nov. 27, 2007

My family loved this recipe. I mistakenly added beef broth instead of chicken broth and it turned out well, so I'd say you could use either. I thought it was a little greasy so next time I would drain the fat or use less olive oil with the onions. We ate it with an artisan filone bread which went really well with it, and a green vegetable served beside. I drained two of the cans of beans and did not drain the third can so there would be a little more body to the soup. Next time I would drain only one of the cans.

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cloudfall1

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

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Reviewed: Jul. 29, 2007

My son fixed this for us and it was fabulous. Easy and Great. Doesn't get any better

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cljdw

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Reviewed: May 14, 2007

We accidentally poured 8oz of tomato sauce in it, but I think it made it better. Good recipe.

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Jenn R

Cooking Level: Beginning

Home Town: Altamont, New York, USA

Living In: Amherst, New York, USA

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Reviewed: Jan. 14, 2007

This soup is SOOO flavorful and took no time at all to make! I did add extra chicken broth and a little extra tomato, but WOW! Thanks for a great recipe that I will definitely make again!

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MrsCampbell

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 10, 2007

I tried this out for the ladies in my neighborhood bible study and it was very well received. What great flavor! I am passing on the recipe for this one and would only recommend that you let it simmer longer to really bring the flavor out (add a bit more chicken broth for longer cooking so it won't be too thick).

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caryn

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Reviewed: Dec. 10, 2006

Excellent! I wasn't sure about the ingredients, but followed the recipe to a t and the taste is great! The flavors really come out in your mouth. Thanks for sharing.

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LENNT1

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Reviewed: Dec. 9, 2006

I used cajun andouille as my bf is from Louisiana and we both love a bit of spice to our food - and it still turned out wonderful. Mmm :o)

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hallucinex

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 2, 2006

I made this and served it the following day to my whole family and it was well recieved!! My Dad can not stop talking about it. I added more broth because I simmered for an hour or more. I also added some crushed red pepper.

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ELIZARDC

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Reviewed: Sep. 3, 2006

Simple to make and very good.

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LOOSENUP

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