Creamy White Bean, Italian Sausage and Vegetable Soup
Servings: 8-10 servings
1medium yellow onionchopped
1bunch of celerysliced thin
1large or 2 small leeksrinsed well and sliced very thin
2cans white or great northern beans or 3 cups cooked white beans
1tablespoonBetter Than Bouillion Chicken Baseadjust to taste, dependent on the stock you use
Optional: 1/4 - 3/4 teaspoon red pepper flakes
freshly ground black pepperto taste
2cupshalf and half
In the bottom of a large soup pot, cook and crumble the sausage over medium heat. Add the onions and saute until tender. Add the carrots, celery, leeks, beans, chicken stock, chicken base, salt, pepper flakes and bay leaf. Bring to a boil and then reduce to simmer, about 20 minutes, until the vegetables are tender.
When the vegetables are tender, taste the broth and adjust seasonings as desired. Remove from the heat and stir in the half and half. Enjoy!
Creamy White Bean, Italian Sausage and Vegetable Soup https://barefeetinthekitchen.com/creamy-white-bean-italian-sausage-and/