Tuscan Sausage and Bean Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC! Ingredients:
1 lb hot italian sausage, substitute mild |
1 small onion, chopped fine |
1 stalk celery, chopped fine |
1 carrot, chopped fine |
1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary |
4 garlic cloves, minced |
14 ounces diced tomatoes, not in original recipe but great to add |
6 cups great northern beans, canned, rinsed, approximately |
1 bay leaf |
3 -4 cups low sodium chicken broth, divided |
Directions:
1. In a soup pot, brown sausage until no longer pink.
2. Break up into small pieces while cooking.
3. Drain off excess oil. Return to pot.
4. In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
5. In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
6. NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
7. Combine remaining ingredients.
8. Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
9. Serve with your favorite sides and red wine.
10. Enjoy.
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