Recipe Background
Nona's Italian Soup: A slow-cooked classic infused with memories of family Sundays and aromatic patience.
Early in my culinary journey, one moment stands out vividly—a Sunday afternoon at my grandmother's house, filled with the comforting aroma of simmering soup. This was the first time I truly recognized the magic of slow cooking. My grandmother, Nona to all of us grandkids, was ladling her famous Italian soup from the slow cooker, explaining how patience brings out the best in every ingredient. She often nudged me with a wink to remember the importance of a good Italian sausage, mild or spicy, to layer in those deep flavors. That day marked a turning point, as I realized the versatility of the humble bean soup mix that had been a pantry staple in her kitchen, with each bean infused with the rich taste of simmered sausage and beef broth.
In my own kitchen years later, I found myself inspired by those warm memories. I still hear Nona's voice urging me to let the onion and sausage mingle just right in the pan before draining it away, while the scent of garlic and onion wafts through the house. As the hours pass and the beans soften in the slow cooker, the tomatoes, zucchini, and a splash of red wine vinegar meld into a vibrant and heartwarming embrace. Each time, I finish with a flourish of freshly grated parmesan and herbs, just like she taught me. With each spoonful, it's a nod to those cherished Sundays, a reminder of family ties, and the power of shared meals.
Ingredients
For the soup:
- 1 pound ground Italian sausage mild or spicy
- 1 large onion diced
- 1 (20-ounce) package Hurst's HamBeens® 15 Bean Soup® plus the seasoning packet, rinsed and drained
- 8 cups low-sodium beef broth
- 1 red bell pepper diced large
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can diced tomatoes drained
- 1 zucchini sliced 1/8-inch-thick
- 1 cup marinara sauce or tomato sauce
- 1 teaspoon red wine vinegar
Optional, for serving:
- parmesan cheese to taste, shredded
- fresh parsley and/or basil to taste, chopped
- bread to taste, sliced
Directions
- In a skillet over medium heat, add the sausage and the onions and cook, while crumbling the meat, until the sausage is no longer pink, about 5-8 minutes.
- Drain the fat from the skillet.
- In a 6-quart slow cooker, add the beans, the sausage mixture, the broth, the red bell pepper, the garlic, and the Italian seasoning and stir to combine.
- Cover the slow cooker and cook until the beans are tender, about 5 hours on high or 7-8 hours on low.
- Add the diced tomatoes, the zucchini, the bean soup seasoning packet, the marinara sauce, and the red wine vinegar to the bean mixture and stir to combine.
- Cover the slow cooker and cook until the zucchini is tender, about 45-50 minutes.
- Top with the parmesan cheese and the parsley.
- Serve with the bread.
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