Bean and sausage soup

By the GetYourMacros team · 31 August 2026

A rustic and filling Italian soup with a mix of legumes and flavorful pork sausage.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine Italian

Ingredients (1 serving)

• 70 g Pork sausage
• 100 g Canned black beans (drained)
• 85 g Canned chickpeas (drained)
• 100 g Tomato passata
• 40 g Onion
• 50 g Carrots
• 4 ml Extra virgin olive oil
• Rosemary to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Finely chop the onion and carrot, then sauté them in a pot with the olive oil over medium heat for 4-5 minutes.
2. Remove the sausage casing, crumble the meat, and add it to the pot, browning it until golden.
3. Rinse the black beans and chickpeas thoroughly under running water and add them to the pot.
4. Pour in the tomato passata and enough water to cover all the ingredients by two fingers.
5. Add a sprig of fresh rosemary and a pinch of salt, then bring to a boil.
6. Lower the heat and simmer for 10-12 minutes to allow the flavors to meld and the soup to thicken slightly.
7. Remove the rosemary sprig and serve the soup hot with a grind of black pepper.

Tips

• For a creamier texture, blend a ladle of the beans before serving and stir it back into the soup.
• This soup is even better the next day; store it in the fridge for up to 3 days.

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