24 Jul Sausage Bean Soup Recipe
3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese
How to make it
In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain.
Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.
Yield: 6 servings.