Italian Sausage Vegetable Soup

I had a refrigerator full of this and that and bits and pieces!  You know what I'm talking about.  Lot of "things," but not really enough to make a meal.  I decided to take these items and make a pot of soup.  Use this recipe as a guide. You may have a bit more or less than the amounts I used.  You may have whole carrots, where I had about a cup of julienned.  I cooked some dried navy beans. You may have a can of cannellini beans in your pantry. Just have fun and I'd love to have you message me and let me know your creations.

I made a batch of Pecan Pesto which was perfect to dollop on top of the soup.

1 T. olive oil

3 links Italian sausage, (mild or spicy) casings removed

1/2 large yellow onion, chopped

2 ribs celery, sliced

1 cup sliced white mushrooms

2 cloves garlic, chopped

1 cup julienned carrots

1 t. salt

8 oz. dry navy beans (soaked in water for about an hour)

4 cups beef stock

1 (14.5 oz.) diced tomatoes with oregano/basil/garlic

1 - 2 T. chopped fresh oregano

2 bay leaves

**parmesan cheese rind

1 T. red wine vinegar

In a large Dutch oven (I used a 5 quart size), add olive oil over medium heat.  Pinch the sausage off in tablespoon size bites and add to the pot. Stir the sausage occasionally while it browns. After 3 - 4 minutes, add in the onion, celery, mushrooms, garlic, and carrots.  Toss in the salt and continue cooking and stirring for another 5 minutes or so while the vegetables begin to soften.

Drain the navy beans (or if using canned beans, drain them as well) and add to the pot along with the beef stock. Pour in the tomatoes with juice. Bring the soup to a gentle simmer. Add the oregano and bay leaves. 

**I keep a bag of Parmesan cheese rinds in the freezer to add to soups and stews.  As the soup cooks, the remaining cheese from the rind melts into the soup.  Yum!

Let the soup simmer for 2 - 3 hours until the beans are tender and cooked through. 

Taste and add salt if needed.  Remove bay leaves and remains of cheese rind if using. Stir in the vinegar just before serving.  Top with shredded Parmesan cheese.  Trust me, you'll love the pesto addition as well!

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