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Sausage and Bean Soup
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Description
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.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Onion, Diced
- 1 cup Diced Carrots
- ½ cups Diced Celery
- 3 cloves Garlic, Chopped
- 9 ounces, weight Sweet Italian Sausage, Removed From Casings (Gluten-free If Necessary)
- 32 ounces, fluid Chicken Stock (Gluten-free If Necessary)
- 28 ounces, weight Diced Tomatoes, Undrained
- 2 cans (15 Oz. Size) Cannellini Beans, Rinsed
- 2 teaspoons Dried Thyme
- 1 Bay Leaf
- ½ teaspoons Kosher Salt
- ¼ teaspoons Fresh Ground Pepper
- Parmesan Cheese, For Garnish (optional)
Preparation
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 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.
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