This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version.
INGREDIENT :
2 Tbsp butter or oil
2–3 cloves garlic, minced
1.5 cups finely chopped carrots
1 cup diced red bell pepper
3/4 cup diced onion
2–3 chicken sausages (fully cooked)
2 quarts low sodium chicken broth
1 cup small noodles (i use ditalini but any small shape is fine)
1 can no salt added white beans, drained and rinsed (i use great northern but cannellini would work)
2–3 Tbsp fresh parsley, finely minced
salt and pepper, to taste
RECIPE DIRECTION :
In a large dutch oven, heat butter or oil over medium-high heat.
Add garlic, carrots, peppers and onions and saute for 10 minutes.
Add sausage and broth and bring to a boil.
Add noodles and cook according to time on package directions.
Stir in beans, parsley, salt and pepper, reduce heat to simmer for 5 minutes. Taste, adjust seasonings and serve.
