Tuscan Sausage and Bean Soup

• hot Italian sausage↗1 lb

  substitute mild

• small onion↗1

  chopped fine

• stalk celery↗1

  chopped fine

• carrot↗1

  chopped fine

• rosemary↗1 tablespoon

  fresh chopped or 1 teaspoon dried rosemary

• garlic cloves↗4

  minced

• diced tomatoes14 ounces

  not in original recipe but great to add

• great northern beans↗6 cups

  canned, rinsed, approximately (3)

• bay leaf↗1
• low sodium chicken broth↗3 -4 cups

  divided

Step-by-step instructions

1. 1

   In a soup pot, brown sausage until no longer pink.

2. 2

   Break up into small pieces while cooking.

3. 3

   Drain off excess oil. Return to pot.

4. 4

   In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.

5. 5

   In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.

6. 6

   NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.

7. 7

   Combine remaining ingredients.

8. 8

   Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.

9. 9

   Serve with your favorite sides and red wine.

10. 10

    Enjoy.