Italian Sausage and Bean Soup recipe
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Ingredients
- 1 pound Italian turkey sausage, casings removed 2 carrots, thinly sliced 1 large onion, chopped 1 cup thinly sliced mushrooms ⅓ cup chopped fresh parsley, divided 1 clove garlic, minced 3 cups water 1 (15 ounce) can garbanzo beans (chickpeas) 2 cubes beef bouillon ½ teaspoon dried sage salt and ground black pepper to taste
Nutrition Info
- 306.1 caloriescarbohydrate: 23.7 gcholesterol: 85.7 mgfat: 12.4 gfiber: 5 gprotein: 26.3 gsaturatedFat: 3.5 gservingSize: -sodium: 1612.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Italian Sausage and Bean Soup
Directions
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Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper, garnish with remaining 4 teaspoons parsley.