Description

Get your soup recipes ready now for colder weather, but this soup is great anytime of the year. In less than 1 hour, you can have it on the table. It's packed with goodness like Italian sausage, white beans, escarole or kale, onion, roasted re

Ingredients

• 2 T. olive oil
• 2 lb. bulk sweet Italian sausage
• 1 c. jarred sliced roasted red peppers
• 2 T. fresh oregano, chopped
• 1 T. fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 large onion, sliced
• pinch of Kosher salt
• freshly ground black pepper
• 8 c. low-sodium chicken stock/broth
• 2 15.5 oz. cans Great Northern or cannellini beans, drained
• 28 oz. can diced tomatoes
• 2 c. chopped escarole or kale
• 1 c. heavy cream
• 2 T. apple cider vinegar
• freshly grated or shaved Parmesan cheese, for serving, if desired

Steps

1. Heat olive oil in an 8 qt. Dutch oven over medium-high heat. Brown sausage, breaking it up into bite-size chunks while cooking, 8 - 10 minutes. Use a slotted spoon to transfer to a paper towel lined plate to allow excess oil to drain off.
2. Add red peppers, oregano, rosemary, garlic and onions to the pot; season with a pinch of salt and pepper; cook until onions are tender, about 5 minutes.
3. Pour in the chicken stock/broth, beans and tomatoes; return sausage to the pot; bring to a boil; reduce to a low simmer; cook, uncovered, for 20 minutes.