White Bean and Sausage Soup

Serves 6

I take after my mother. I love soup. I make a pot just about every week for a delicious bowl of comfort, especially during the colder months, and look forward to the leftovers. This Italian-inspired bean soup recipe came from my mother. It is easy and, with the use of canned beans, quicker than most bean soups. I added the Parmesan cheese for garnish, which is optional.

Ingredients

• 2 teaspoons olive oil
• 1 pound Italian link sausage, sliced thin
• 1 cup diced onions
• 1 large carrot, diced
• 2 stalks celery, thinly sliced
• 4 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 teaspoons low-sodium granulated beef stock
• 8 cups water
• 1 can (about 15 ounces) cannellini or white kidney beans, drained
• 1 can (about 7.5 ounces) chickpeas, drained (see notes below)
• 1 cup uncooked elbow macaroni
• Freshly grated Parmesan cheese (optional)

Heat the olive oil in a stock or stew pot over medium-high heat. Add the sausage slices and cook until browned, about 5 minutes. Remove from pot and drain on paper towels. Add the onions, carrots and celery to pot. Cook for 4 minutes or until slightly softened. Add the garlic and cook for 1 more minute. Add flour and stir well; cook for 1 more minute. Gradually stir in the beef granules. Add water and sherry or vermouth. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Return sausage to pot. Uncover and bring to a boil. Add the beans and the pasta. Cook for 10 minutes or until pasta is tender. Taste for seasoning. Serve, passing cheese separately.

Notes: If you cannot find a small can of chickpeas, use one-half of a 15 to 16-ounce can and freeze the remainder to use in a salad or another soup.