Sausage and Bean Soup
1 tbsp olive oil
1 small onion, diced
1 cup diced carrots
½ cup diced celery
3 garlic cloves, chopped
1 9 oz package of sweet Italian sausage removed from casings. (gluten-free if necessary)
2 can cannellini beans, rinsed
1 28 oz can diced tomatoes, undrained
1 32 oz box of chicken stock (gluten-free if necessary)
½ tsp kosher salt
¼ tsp fresh ground pepper
2 tsp dried thyme
1 bay leaf
Optional - parmesan cheese for garnish
Heat oil in a dutch oven over medium-high heat.
Add chopped onion, carrot, celery and garlic. Cook 5 minutes and remove from pan.
Add sausage and cook for about 8 minutes or so, crumbling as you go.
Add onion mixture back to pan, then add all remaining ingredients except parmesan cheese.
Bring to a boil and stir, then reduce heat to simmer and cook for about 10-15 minutes.
Remove bay leaf.
Serve hot with parmesan cheese and crusty bread for dipping.
Need soup to keep you warm this winter? Try this easy Sausage and Bean Soup for a quick, healthy weeknight dinner that comes together in less than 30 minutes. It's full of protein, spices, and vegetables.
Thursday, January 26, 2017 - 12:25am