Pretend Cooking Show: Italian Sausage and White Bean Soup
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.