Tuscan Bean And Sausage Soup – It’s Taste Bud Tantalizing!


1 lb hot Italian sausage, substitute mild

1 small onion, chopped fine

1 stalk celery, chopped fine

1 carrot, chopped fine

1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary

4 garlic cloves, minced

14 ounces diced tomatoes, not in original recipe but great to add

6 cups great northern beans, canned, rinsed, approximately (3)

1 McCormick bay leaf

3 -4 cups low-sodium College Inn chicken broth, divided


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

Break up into small pieces while cooking.

Drain off excess oil. Return to pot.

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

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

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

Combine remaining ingredients.

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


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