This soup is the perfect way to warm up on a cold day. It is so hearty and yummy, you won’t need anything else to eat but this soup! It is also not LOADED with sodium like most soups are; it is the perfect amount! You can also make this soup ahead of time for a party or if you didn’t want to make dinner late and then heat it up when ready.
This soup is easy, healthy and delicious!!! You won’t regret this warm bowl of goodness. Don’t forget to serve with parmesan cheese and a warm piece of buttered bread for dipping!
2 Yellow Onions - chopped (2 cups)
4 Stalks of Celery - sliced down the middle and then thinly sliced (2 cups)
1/2 Bag Baby Carrots - thinly sliced (2 cups)
3 tbsp + 1-2 tsp Light Oil
1 - 6 link (1.4 lbs) package of spicy sausage
1 - 6 link (1.4 lbs) package sweet Italian sausage
15 oz Bag Escarole
1 - 29 oz Can Cannelloni Beans - drained and rinsed
2 - 32 oz No Sodium Added or Unsalted Chicken Stock
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1 tsp Oregano
1 1/2 tsp Salt
Optional Serving Ingredients:
Your Favorite Loaf of Bread & Butter
1. Add the 3 tbsp oil to a large pot over high heat. Add the carrots, onions and celery (mirepoix) and cook for 5 minutes or until onions are translucent, stirring occasionally.
2. While the mirepoix is cooking, heat 1-2 tsp light oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add all of the sausage and cook 2-3 min a side or until lightly browned. Slice the sausage (it will be slightly raw inside) and reserve on the side for later addition into the soup.
3. Add the escarole and broth to the large pot and turn to the heat to medium high. Once the escarole is partially wilted, add the drained beans, sausage and seasonings.
4. Cook for 15-20 min to make sure the sausage is cooked through and all of the flavors are well incorporated. Serve immediately with grated cheese on top, or put the pot on low if eating later.