Robust Soup with Velvety Sausage and Beans

Rich Sausage and Bean Stew

Preparation Time: 10 minutes Cooking Time: 30 minutes Total Duration: 40 minutes Yield: 6

A delicious stew featuring sausage and beans, packed with vegetables and topped with parmesan!

ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste (optional)
• 4 cups chicken stock (link) (or beef stock, or ham stock (link), or vegetable stock (link))
• 3 (15 ounce) cans white kidney beans, rinsed and drained *
• 2 cups potatoes (like gold or russet), chopped
• 1 teaspoon Italian herbs (link) (or oregano)
• 1/2 cup heavy/whipping cream (optional)
• 1/4 cup grated Parmigiano Reggiano (parmesan cheese)
• salt and pepper to your preference

directions

1. In a large saucepan, heat the oil over medium-high heat, then add the sausage, cooking and breaking it up for 5 minutes.
2. Incorporate the onion, carrot, and celery; cook until the vegetables soften, approximately 10 minutes.
3. Stir in the garlic and tomato paste, cooking until aromatic, about a minute.
4. Mix in the stock, beans, potatoes, and Italian herbs; bring to a boil, then lower the heat and let simmer until the potatoes are soft, around 15-20 minutes.
5. Stir in the cream and parmesan, allowing the cheese to melt into the broth.
6. Season with salt and pepper to your liking and savor!

Option: * I prefer to blend one of the cans of beans for a thicker and creamier broth!
Option: Add a pinch of red pepper flakes with the garlic.