Sunday, December 12, 2010

Italian Sausage and Bean Soup

Italian Sausage & Bean Soup
Adapted from:

3/4 lb. Italian sausage links, casing removed or bulk sausage (I used Buffalo Chicken Sausage)
1/2 small onion, chopped
1 clove garlic, minced
1 can butter beans, undrained
1 can black beans, rinsed and drained
1 can diced tomatoes or fire roasted tomatoes, undrained
1 can beef broth
1 tsp. dried basil
shredded Parmesan to top each bowl

In a large pot, cook the sausage, garlic and onion until done. Drain and rinse under very hot water to remove the extra fat. Add all the other ingredients except the cheese and simmer for 10 minutes. Serve in bowls and top with Parmesan cheese.

**I cooked the meat ahead of time. This made it where E could just toss everything together and get it cooking after he got home from work.**

Eat At Home

No comments:

Post a Comment