Monday, December 12, 2011

Three Bean Chicken Andouille Soup

Cannelli Beans, Kidney Beans, Garbanzo Beans, Roasted Chicken, and Andouille make this rustic hearty, style soup come together with a little kick of spice. Serve it up with a crusty bread like ciabatta.

1 whole small rostissire chicken skin removed and meat shredded off the bone.
1 package of andouille sausage, (6 links) sliced into pieces
1 tablespoon olive oil
1 medium onion chopped onion
1 garlic clove, minced
2 carrots peeled and chopped
2 stalks of celery chopped
2 tablespoons chopped fresh oregano
1 bay leaf
1/4 teaspoon black pepper
1 cup water
1 cup of white wine
1 1/2 quarts of low sodium fat free chicken stock
1 (15-ounce) can organic white beans, rinsed and drained
1 (15-ounce) can organic kidney beans, rinsed and drained
1 (15-ounce) can organic garbanzo beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt or to taste

In a large dutch oven heat olive oil over medium high heat. Add onion, garlic, carrots, celery oregano, bay leaf and pepper to pan cook for 5 minutes, stirring constantly. Add sausage and saute for 2 minutes. Stir in water, wine and stock, scraping pan to loosen browned bits. Bring to a boil. Add chicken, beans, parsley and salt. Turn heat to low and simmer for an hour.


  1. All I need is a cold winter night and a bowl of this. Looks so good. I'm pinning it in hopes we get a cold snap. Thanks for linking up at Weekend Potluck.

  2. OMG!! I just made this and it is awesome! Thank you so much for the recipe!