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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I use sweet sausage, but if you like things hot, use a spicy sausage. I always drain off the fat very well after browning it. Ingredients:
1 lb ground sweet italian sausage |
1 medium sweet onion, chopped |
2 minced garlic cloves |
1/2 cup diced celery |
1/2 cup diced carrot |
1/2 cup diced bell pepper, red, green whatever |
1 (28 ounce) can diced tomatoes, do not drain |
3 -4 cups beef broth, depending how liquidy you like it |
1/2 teaspoon sugar |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
1 (19 ounce) cannellini beans, rinse and drain, progresso makes 19 oz size |
salt, as needed to taste |
Directions:
1. In a large soup pot, brown the sausage with the onion, breaking up the sausage as it cooks. Drain off fat and rinse and drain again well.
2. Return cooked drained sausage and onions to pot.
3. Add the garlic, celery, carrots, bell pepper, undrained tomatoes, beef broth, sugar, oregano, basil, thyme, and pepper.
4. Bring to a boil; reduce heat and gently simmer for 20-25 minutes or until veggies are tender.
5. Stir in the rinsed and drained cannellini beans. Cook for an additional 5 minutes until heated through.
6. Add salt, if needed, to taste.
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