Bean And Sausage Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 onion (for about 1 cup chopped)
• 2 celery ribs (for about 1 cup chopped)
• 2 (15 ounce) cans navy beans
• 2 teaspoons garlic, minced
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, with onions and garlic
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 8 ounces turkey kielbasa (reduced fat)

Recipe

• 1 heat oil in a 4-1/2 quart dutch oven or soup pot over medium-high heat.
• 2 peel and coursely chop onion, adding it to the pot as you chop.
• 3 rince and dice celery, adding it to the pot as you cut.
• 4 cook stirring frequently, until onions begin to brown, about 3 minutes.
• 5 meanwhile, pour 1 can of the navy beans into a colander, rinse well and set aside to drain.
• 6 stir the garlic into the onion mixture.
• 7 add the broth and tomatoes with their juices.
• 8 raise the heat to high.
• 9 add the remaining can of beans with the liquid along with the rinsed beans, bay leaf, thyme and pepper.
• 10 stir and cover the pot.
• 11 when the soup comes to a boil, reduce the heat to low.
• 12 while the shoup is heating, cut the sausage in half lengthwise.
• 13 cut the pieces into 1/4 inch slices and add them to the pot.
• 14 stir sour, re-cover pot and simmer for 7 to 10 minutes to let the flavors develop.
• 15 to serve, discard bay leaf and ladle into bowls.
• 16 note: this soup can be made up to 3 days ahead, covered and refrigerated.