White Bean and Sausage Soup

In a large soup pot, crumble the Italian sausage. Add the bacon pieces. Cook over MED-HIGH heat until the sausage is fully cooked and the bacon is crispy, about 15 minutes. As they sizzle away, chop your veggies.

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 Remove the sausage and bacon with a slotted spoon, setting them aside on a plate. In the remaining fat, sauté the onion until translucent and just starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Stir in the drained white kidney beans, chicken broth, Italian seasoning, and dried rosemary.

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Remove the pot from the heat. With an immersion blender, partially purée the soup to thicken it while leaving some beans whole for texture.

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Return the sausage and bacon to the pot, add the diced carrots, and bring the soup to a boil. Reduce the heat to a simmer, cover with the lid slightly ajar. Let it cook for about 20 minutes, or until the carrots are tender.

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Full recipe & nutritional info on bakedbree.com