Soups & Stews
Italian Bean and Red Potato Soup
A lighter, Protein Flip™ take on pasta e fagioli. Red potatoes replace the pasta, cannellini and kidney beans carry the protein, and a Parmesan rind in the broth builds deep, savory flavor. Cozy, hearty, and balanced in every bowl.
Ingredients
- 8 oz mild or spicy Italian chicken or turkey sausage, casing removed if needed
- 2 tablespoons extra-virgin olive oil, divided if needed
- 8 oz red potatoes, medium diced
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 2 dried bay leaves
- 1 tablespoon dried oregano
- 1 28-ounce can fire-roasted diced tomatoes
- 5 to 6 cups vegetable broth
- 1 Parmesan cheese rind
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- Salt and black pepper, to taste
- 1/2 cup fresh basil leaves, cut into ribbons
- Crushed red pepper, optional
- Grated Parmesan cheese, for garnish
Directions
- 1
Brown the Sausage
Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through.
- 2
Build the Flavor Base
Add the remaining 1 tablespoon olive oil only if the pot looks dry. Stir in the onion, celery, and carrots. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Bloom the Garlic and Herbs
Add the garlic, bay leaves, and oregano. Cook for 1 to 2 minutes, until the garlic is fragrant and the herbs begin to bloom.
- 4
Add the Broth, Beans, and Tomatoes
Stir in the fire-roasted tomatoes, vegetable broth, Parmesan rind, cannellini beans, and kidney beans. Season with salt and black pepper.
- 5
Simmer the Soup
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover with the lid slightly ajar and simmer for 20 to 25 minutes to allow the flavors to deepen.
- 6
Add the Red Potatoes
Add the diced red potatoes and continue simmering for 12 to 15 minutes, or until the potatoes are tender but still hold their shape.
- 7
Finish with Basil
Remove and discard the Parmesan rind and bay leaves. Stir in the fresh basil and remove the soup from the heat.
Garnish and Serve
- Ladle into bowls and garnish with crushed red pepper, if desired, and a sprinkle of grated Parmesan cheese. Serve warm.
Serving Note
- Serve as-is for the Protein Flip™ version, or with a small piece of crusty Italian bread if desired. The soup already has beans, potatoes, and sausage, so the bread is best treated as a small side rather than the center of the meal.
Protein Flip™ Note
- This version lands beautifully as Protein Flip™ verified . The beans remain the foundation, bringing plant-based protein and fiber, while the Italian sausage adds traditional flavor and enough extra protein to bring the soup to about 22 g protein per serving . It feels hearty and satisfying without relying on an oversized meat portion.
