Vegetable, Bean and Sausage Soup
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1 bag (16 ounces) great northern beans
1 onion, diced
2-3 carrots, peeled and sliced
2-3 celery stalks, sliced
1 garlic clove, finely diced
2 cans (14 ounces) tomatoes, chopped and undrained
1/2 pound of Polish or kielbasa sausage (fully cooked), sliced
1 container (32 ounces) chicken broth (low sodium)
4 to 5 cups fresh spinach, chopped
1/2 to 1 cup Parmesan cheese, freshly grated
In a large pot, soak and cook the beans according to package instructions. Drain after have cooked the beans thoroughly.
Add onion, carrots, celery, garlic, tomatoes, sausage and chicken broth to the pot of beans. Bring to a boil, reduce heat and simmer 30-40 minutes or until vegetables are tender.
Just before serving, add fresh spinach and stir.
Ladle into soup bowls and top with grated Parmesan cheese. Makes 10 cups.
Linda Enders, Port Byron