TT: Sausage and Bean Soup

I am a huge fan of garbanzo beans, and Mag?  Not-so-much.  He thinks that this would be better with maybe a black bean, kidney bean, etc.  Personally?  I love the different texture of the garbanzo and cannelli beans.

Sausage and Bean Soup

Ingredients

• 2 Tbs Olive Oil
• 1 Medium Onion Diced
• 1 Bell Pepper Diced
• 1 Tbs Minced Garlic
• 8-10 Grape Tomatoes
• 1 Tbs Cumin
• 4 links of Sausage – sliced
• 1 can garbanzo bean
• 1 can cannelli bean
• 2 cups chicken broth
• 1 Tbs worsterchire sauce
• 1/4 cup chopped cilantro
• generous toss of kosher salt and fresh ground black pepper

Instructions

1. Heat a large pot over a medium flame.
2. Add the olive oil, onion, pepper and garlic.
3. Stir until the veggies are soft.
4. Pop the tomatoes and drop them into the pot with the cumin.
5. Simmer the veggies together for about 6-8 minutes and then add your sliced sausage. I placed the lid on the pot and left it alone while I checked on my garden … about 15 minutes.
6. Add the remainder of your ingredients.
7. Bring this to a boil, and then simmer for 25-30 minutes.

This can be spiced up by your use of sausage.  I liked using the grape tomatoes – it added a bit of zing, meaning I did not need to add lemon or vingar.

Enjoy!