BLIZZARD SOUP WITH CANNELLINI BEANS AND SAUSAGE

2 TBS olive oil

½ lb. bulk Italian sausage

1 cup diced onion

1 large or 2 medium carrots, diced

1 TBS minced garlic

3 cups chicken broth (preferably low sodium)

2 cans cannellini beans, drained and rinsed (15-19 oz. each)

Salt and crushed red pepper flakes (or regular ground black pepper)

½ cup chopped fresh parsley

Heat oil in a saucepan over medium heat. Add sausage and cook through, breaking meat into chunks with a wooden spoon. Drain off any excess fat. Stir in onion, carrots, and garlic and cook an additional 5 minutes, stirring occasionally.

Take one can of the beans and puree them in a food processor.

Stir in ONE CAN of the beans and the broth; bring soup to a boil. Stir in pureed beans. Reduce heat to medium-low and simmer soup for an additional 5 minutes, or until carrots and onions are tender.  Season to taste with salt and pepper. Stir in parsley just before serving.

Serves 4

DINNER IS SERVED NOTES

1)      Next time I make this, I’m going to incorporate some tomatoes into the soup.  Either add a can of diced tomatoes OR a few spoonfuls of tomato paste as the vegetables and sausage are sautéing.

2)      In place of the parsley, you can add a few handfuls of spinach at the end.

3)      I served my soup with grated Pecorino Romano cheese and it was fantastic!  Would definitely recommend this (or shaved Parmesan)

THIS RECIPE HAS BEEN BLIZZARD TESTED!

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