This bean and sausage soup is very easy to make and is the perfect dinner option on a cold Fall or winter day.
Check out what my friends over at Food.com had to say about this recipe:
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.
Oh boy, I’m not a drinker but that glass of red wine definitely pairs well with this Italian delight.
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 (3)
1 McCormick bay leaf
3 -4 cups low-sodium College Inn chicken broth, divided
In a soup pot, brown sausage until no longer pink.
Break up into small pieces while cooking.
Drain off excess oil. Return to pot.
In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
Combine remaining ingredients.
Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Eat this soup with your favorite crusty bread.
Thank you to Food.com for this great recipe.