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| Italian Sausage and Bean Soup |
"Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!"
Ingredients :
- 1 pound Italian turkey sausage, casings removed
- 2 carrots, thinly sliced
- 1 large onion, chopped
- 1 cup thinly sliced mushrooms
- 1/3 cup chopped fresh parsley, divided
- 1 clove garlic, minced
- 3 cups water
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 2 cubes beef bouillon
- 1/2 teaspoon dried sage
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 45M |
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- Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
- Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
- Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Notes :
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