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 jazzed it up a little with the addition of the dry sherry or vermouth, as well as the Parmesan cheese for garnish.

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
• 1/2 cup dry sherry or vermouth (optional)
• 1 can (15 ounces) white kidney beans (cannellini), drained
• 1 can (7.5 ounces) chick peas, drained
• 1 cup uncooked elbow macaroni
• Freshly grated Parmesan cheese (optional garnish)

Heat the olive oil in a stock or stew pot over medium-high heat. Add the sausage slices and sauté until browned, about 5 minutes. Remove from pot and drain on paper towels. Add the onions, carrots and celery to pot. Sauté for 4 minutes until slightly softened. Add the garlic and sauté 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.