Tuscan Sausage & Bean Soup with Parmesan Toasts
Yields 6 Servings
Ingredients
- 1 Tbsp olive oil
- 1 pound smoked turkey or chicken sausage, cut into ¼-inch thick slices
- 1 ¼ cups chopped onion
- 2 cloves garlic, finely chopped
- 2 (14.5oz) cans reduced-sodium chicken broth
- 1 (14.5oz) can diced tomatoes, undrained
- ¼ tsp ground black pepper
- ¼ tsp ground sage
- 1 (15.5oz) can great northern beans, undrained
- ½ cup shredded parmesan cheese
- 12 slices ½-inch thick baguette, cut diagonally
Instructions
- In a 6-quart stock pot, heat the oil & saute the sausage over medium heat. Cook sausage until heated through, about 5 to 7 minutes.
- Remove sausage, set aside, & add the onion to the pan. Saute until softened, about 10 minutes.
- Add garlic & cook 1 minute. Stir in chicken broth, tomatoes, pepper & sage. Cook 10 minutes.
- Add the whole can of beans (liquid & all) & the cooked sausage to the pot. Bring mixture to a boil over medium-high heat & cook 1 minute. Reduce heat to low & simmer 10 minutes more.
- Heat broiler. Mound 2 teaspoons parmesan cheese on each bread slice & place on baking sheet. Broil until cheese & bread are lightly toasted, about 1 to 2 minutes. Serve toasts with soup.