Recipe: Gigante Beans with Sausage

Gigante Beans with Sausage

Food & Wine Magazine, Sep 2025, p. 105

4.9 stars

I was SHOCKED how good this soup tasted and how well it turned out. Such a surprise from reading the recipe and seeing how "watery" this was as we didn't necessarily expect it to be like a soup. It was delicious! We made this plant-based using the modifications below. The Parmesan rind is key for adding the umami flavor.

Ingredients: gigante benas or large lima beans, soppressata log, crushed tomatoes, dry white wine, chicken broth, Parmesan cheese rind, Parmesan cheese, garlic, dried Italian seasoning, extra-virgin olive oil, red pepper, Kosher salt, parsley, toasted bread for serving

Tips/Notes:

• Do not add any water
• Used 2 cans of cannellini beans -- next time, use 4 cans
• Used plant-based sausage instead of the soppressata log
• Used vegetable broth instead of chicken broth
• Added cooked quinoa to our bowls 
• Had red wine in the fridge so used it instead of white wine