Ingredients
1 lb. bulk Italian sweet sausage or links with casings removed, Broken up into small pieces
4 stalks celery hearts, sliced
2 cloves garlic, minced
1 very large onion, diced
4 carrots, peeled and sliced
1 - 14 oz can Great Northern beans, drained and rinsed
1 - 14 oz can White Cannellini beans, drained and rinsed
64 oz. to 96 oz. chicken broth or stock
2 Tbsp. tomato paste
1 Tbsp Italian seasoning
Red Pepper Flakes, sprinkle as much or as little as you like
Salt & Pepper
2 Tbsp dried Parsley
2 Tbsp dried Basil
Kale, Escarole, Swiss Chard or Spinach, any of these can be used, or none
1/2 lemon, juiced
1/3 cup Parmesan Cheese
Ditalini Pasta, precooked ahead of time - Add this at the last minute
Instructions
In a large stockpot under medium heat, saute sausage breaking up pieces as you cook. When lightly browned, remove from pan, and set aside.
Add celery, garlic, onions and carrots. Cook until starting to soften.
Add beans, chicken broth, tomato paste and seasonings.
Continue to cook until vegetables are tender about 30 to 45 minutes.
Take out about 2 cups of soup mixture and use immersion blender or masher to blend. Add back to soup. This helps thicken the soup.
Add in greens (if using), lemon juice and Parmesan cheese.
If adding pasta, add at the last minute.
Notes
Green can be used or omitted if desired.