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.
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!