Italian Sausage and Bean Soup

Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It’s also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!

Step: 1

Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.

Step: 2

Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.

Step: 3

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.

Per Serving: 306 calories; protein 26.3g; carbohydrates 23.7g; fat 12.4g; cholesterol 85.7mg; sodium 1612.8mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.