White Bean & Sausage Soup

One of my all time favorite soups to order at any restaurant is white bean and sausage soup. I’m not sure why I’ve never thought to make a healthy version until now, but, I have to say, hands down, this might just be one of the best soup recipes I’ve ever made. The spicy sausage adds a great kick to the fire roasted, smokey broth as the creamy beans stick to your ribs. The veggies are in there for good measure making this one healthy and hearty soup.

WHITE BEAN & SAUSAGE SOUP (print it!)INGREDIENTS:

• 1 lb dry small white beans
• 1 lb Jennie-O Hot Italian Turkey Sausage
• 1 onion, diced
• 1 green bell pepper, diced
• 2 large carrots, sliced
• 2 large celery stalks, sliced
• 4 garlic cloves, minced
• 15 oz Fire roasted diced tomatoes
• 1 smoked ham shank, optional
• 1 Tbsp brown sugar
• 5 cups water
• 3 fresh thyme sprigs
• 2 dry Bay leaves
• 1/4 cup fresh parsley, roughly chopped
• Salt and pepper

INSTRUCTIONS:

1. Quick soak beans by placing in a large stock pot and covering in 8 cups water. Bring to a boil for 2 minutes. Remove from heat, cover and let stand one hour. Drain, rinse and set aside.
2. In a large stock pot, brown sausage over medium heat, about 8-10 minutes. Remove and set aside.
3. Add the onion, bell pepper, carrots, celery and garlic to the pan. Cook until softened, about 5 minutes. Add ham shank, sugar, tomatoes, beans, water and herbs. Bring to a boil, reduce heat and simmer 1 hour.
4. Remove and discard the thyme stems, Bay leaf and ham shank. Add the sausage and cook for 10 minutes. Remove from heat, stir in parsley and season to taste with salt & pepper.

Makes 10 heaping 1 cup servings, 4 Smartpoints each

If you make your own sausage (click here recipe) this soup is 100% Simply Filling)

Nutrition facts per serving including vegetables:

STEP – BY – STEP:

Brown sausage in a large stock pot over medium heat. Remove from pan and set aside.Add veggies to the same pan and cook until slightly softened, about 5 minutes.Add ham shank. I know it looks a bit freaky, but, it is what adds the rich smokiness you love in bean soups. I prefer a shank or shoulder over a hammock as they are both leaner.Add sugar, tomatoes, water, herbs and beans. Bring to a boil, reduce heat and simmer for 1 hour or until beans are softened.Return sausage and continue cooking for 10 minutes. Remove from heat, stir in parsley, season to taste with salt, pepper, crushed red pepper (you know you want spice) and serve it up!Smokey, spicy, creamy, deliciousness. This soup will stick to your ribs and warm you up on a cold day.Enjoy!