Ingredients
-
1 small onion, chopped fine
-
1 stalk celery, 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 bay leaf
-
3 -4 cups low sodium chicken broth, divided
-
1 carrot, chopped fine
-
1 lb hot Italian sausage, substitute mild
Instructions
- In a soup pot, brown sausage until no longer pink.
- Break up into small pieces while cooking.
- Drain off excess oil. Return to pot.
- 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.
- Serve with your favorite sides and red wine.
- Enjoy.