Girlichef turned me on to this recipe and I am so glad I tried it.
Even though this is more appropriate for a winter meal…I have enjoyed it despite these warm Florida temperatures. We bring soup for lunch just about every day and what better way to fill up (AND have a change from my usual chicken and noodles soup) by having a hearty sausage and white bean based soup….rib-sticking stuff.
Girlichef’s recipe is HERE
I made some modifications and here are my results………….
I browned three fat links of fresh sausage (cut on the bias after being in the freezer for a couple hours. Makes the cutting easier) then tipped in some chopped red onion and 3 cloves of chopped garlic.
Pour in a can of Rotel tomatoes…I like the kind with lime. Let it simmer……the add cannellini beans juice and all. Toss in some rosemary and thyme.
I always keep homemade chicken broth in the freezer so…defrost a small tub of golden herbed broth. Using roughly a cup and half this simmered for a half hour on low heat.
Girlichef used pasta but I had some leftover baked potato from the mini baked potatoes I prepared earlier. Why waste? So into the soup they went.
Brilliantly...I forgot to take a snap of an actual bowl of the soup....so surf over to Girlichef's site to get a gander of the finished product. Looked just like hers...I promise.
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