Vegetable & Spicy Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
4 ounce(s) light pork sausage |
1 1/2 cup(s) onion finely chopped |
1 1/4 cup(s) zucchini finely chopped |
1/2 cup(s) carrot finely chopped |
1/3 cup(s) celery finely chopped |
1/2 teaspoon(s) salt divided |
2 clove(s) garlic minced |
2 tablespoon(s) tomato paste |
1/8 teaspoon(s) ground red pepper |
3 cup(s) fat free chicken broth divided |
15 1/2 can(s) cannellini beans rinsed, drained & divided |
1/3 cup(s) half-and-half |
1 teaspoon(s) fresh rosemary chopped |
1/2 teaspoon(s) ground black pepper |
5 tablespoon(s) grated parmesan cheese |
1/8 teaspoon(s) ground black pepper |
Directions:
1. Heat a large Dutch oven over med-high heat. Add sausage to pan and brown, stir to crumble. Remove from pan and keep warm.
2. Return pan to medium heat. Add chopped onion, Zucchini, squash, carrot, celery, 1/4 t. salt and garlic; cook for five minutes or until vegetables are tender, stirring frequently. Stir in 2 T tomato paste and red pepper; cook for one minute, stirring constantly. Place one cup vegetable mixture, 1/2 c broth, and one can of rinsed, drained beans in a food processor or blender and process until smooth.
3. Return pureed bean mixture to pan. Add remaining 2 1/2 c broth and second can of rinsed, drained beans; bring to a boil. Reduce heat, and simmer for 20 minutes or until veggies are thoroughly cooked. Remove from heat. Stir in remaining 1/4 t salt, half-and-half, rosemary and 1/2 t black pepper. Cover and keep warm.
4. Preheat oven to 500.
5. Combine cheese and 1/8 t black pepper in a small bowl. Drop cheese mixture by tablespoonfuls to make five mounds, four inches apart on a baking sheet covered with parchment paper. Pat mounds into three inch circles. Bake for three minutes or until golden and bubbling. Cool on pan for three minutes.
6. Ladle about one cup of soup into each of five bowls; top each serving with about 2 1/2 T sausage and one cheese cracker.
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