Hearty Winter Soup Source: Healthy Eating Course: Soups/Stews Cuisine: American Food Group: Pork Serves: 4 |
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Ingredients
| 6 ounce Italian Sausage, casings removed |
| 1 Onion, chopped |
| 2 Celery stalks, chopped |
| 4 clove(s) garlic, chopped |
| 6 sprig(s) thyme, plus 1 teaspoon fresh thyme leaves for serving |
| 6 cup(s) reduced-sodium chicken broth |
| 1 pound(s) white potatoes (3 medium), cut into 3/4" pieces |
| 1 teaspoon(s) salt |
| 1/2 teaspoon(s) pepper |
| 1 can(s) 15 oz low-sodium cannellini beans, drained & rinsed |
| 4 slices warm French Bread, for serving |
Instructions
Heat large pot over medium-high heat. Add sausages and cook, breaking up meat, 5 minutes, or until just cooked through. Using slotted spoon, transfer sausage to plate and set aside. Reduce heat to medium. Add onions, celery, garlic, and thyme sprigs to pot and saute' 8 minutes, or until onions are just softened. Add broth, potatoes, salt & pepper and bring to a simmer. Simmer 15 minutes, or until potatoes are just barely cooked through. Stir in bean and sausage and simmer 2 minutes to heat. Season with salt & pepper, if desired. Remove thyme stems. Ladle soup into bowls and sprinkle with thyme leaves. Serve with bread. MAKE AHEAD: Soup can be made up to two days ahead, cooled, covered, and refrigerated. Rewarm over low hear before serving. |
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