Bean and Smoked Sausage Soup

This has been my go-to soup this winter. Super easy and comforting. The beans give it an added thickness so you don't need to have the extra step of pureeing anything. You can easily do a vegetarian version of this without the the smoked sausage. The original recipe came from an article I read in Oprah's Magazine from Jewels and Jill Elmore's cookbook.

What you need:

1 package of smoked sausage (I like to use the light turkey kind)

2 onions (diced)
2 cloves of garlic (diced)

3 cans of white beans (I use Great Northern Beans)

2 ribs of celery (chopped)

4 ripe tomatoes (diced)

6 cups chicken broth

2 Tbsp olive oil

1/2 cup white wine (optional)

1 cup fresh parsley (chopped)

1/2 cup fresh grated parmesan cheese

salt and pepper to taste

What you do:

In a large pot heat 1 Tbsp of olive oil. Once hot, add the smoked sausage and brown it. Once browned, add the other Tbsp of olive oil and the onion, garlic, and celery. I like to add some white wine to deglaze the meat bits from the bottom of the pot but it would be fine without it.

Cook until onions are softened and add the diced tomatoes. Season with salt and pepper.

Add the three cans of beans, making sure to drain them thoroughly (if you use canned versus dried). Add the broth. Let simmer for an hour. Season with additional salt and pepper to taste.

Add fresh chopped parsley and a small amount of fresh grated parmesan cheese to serve.

Great for leftovers the next few days and freezes beautifully!