Tuscan Bean Soup with Chicken Sausage

Ingredients 

2 tbs olive oil 

1/2 onion chopped 

1 stalk of celery diced

1 carrot diced

2 cloves of garlic minced 

1 quart (32 oz) chicken broth or vegetable broth 

2 chicken sausages, raw (casing removed)

1 14 oz can of chopped tomatoes

1 tsp Tuscan or Italian seasoning 

salt & pepper 

1 can of northern beans or cannellini beans, drained and rinsed

(reduced sodium) 

1 Tbs chopped fresh parsley 

2 Tbs grated parmesan cheese 

Method 

In a medium sauce pan, heat the pot on medium and add the olive oil. 

Add the onion, celery, carrots and stir till softened, about 5 minutes. 

Add the garlic and saute another 1-2 minutes. Add the sausage and fry until 

brown. Add the broth, tomatoes, seasoning, salt & pepper. 

Bring to a boil and then simmer for one hour till sausage is tender. 

Add the can of beans, and cook simmer another 1/2 hour. 

Serve with freshly chopped parsley and grated parmesan. 

Variation:  Use beef or porketta sausages, and use beef broth.  You could also add a handful of spinach, kale or swiss chard for some greens.