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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound hot or sweet italian sausage, casings removed |
1 large onion, chopped |
2 carrots, sliced |
1 cup sliced mushrooms |
1/3 cup chopped fresh parsley |
2 garlic cloves, minced |
3 cups canned beef broth |
1 15 1/2-ounce can chickpeas (garbanzo beans), drained |
2 cups water |
1 cup beer |
1 teaspoon dried basil, crumbled |
1/2 teaspoon ground or rubbed dried sage |
salt and pepper |
additional chopped fresh parsley |
Directions:
1. Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.
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