Italian Sausage and White Bean Soup

Tummy-warming and completely satisfying. A great winter dinner option.

1 pound sweet Italian sausage

1 (14.5-ounce) can chicken broth

1 carrot, peeled and finely grated

1 small onion, diced

2 (16-ounce) cans navy beans

2 (16-ounce) cans cannellini or great northern beans

1 (16-ounce) can pinto beans

1 (14.5-ounce) can diced tomatoes

1-1/2 teaspoons dried oregano

Black pepper, to taste

1/3 cup chopped Italian parsley

Cook sausage in a skillet over medium-high heat until browned. Drain on paper towels. In a Dutch oven, bring chicken broth to a boil; add carrot and onion and cook until tender.  Stir in beans and tomatoes; do not drain; heat through.  Stir in cooked sausage.  Season with oregano and pepper.  Heat through. Stir in parsley before serving.  Serves 10 to 12.