Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 tablespoons minced garlic
  • 4 carrots, peeled and sliced into half moons - about 1/4 inch thick
  • 2 celery ribs, sliced about 1/4 inch thick
  • 1 large red bell pepper, chopped
  • 1 - 19 ounce package Italian Sausage, browned, cooked through and sliced into 1/2 inch slices
  • 1 - 14 ounce can fire roasted tomatoes
  • 5 cups chicken broth
  • 3 cups water
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 - 14 ounce can cannellini beans, drained and rinsed
  • 2 ounces chopped fresh spinach
  • 1 cup sliced green beans - about 1/2 inch in length
  • 2/3 cup uncooked orzo pasta

Instruction

  • In a large soup post or French oven, heat the olive oil over medium heat.
  • Add the Italian sausage links to the pan and cook until browned on all sides and cooked through. Remove and set aside on a plate.
  • In the same pot used to cook the sausage, add the onion and sauté for 3-5 minutes.
  • Add the garlic, carrots, celery and red bell pepper. Sauté for an additional 3-5 minutes, until the veggies are fragrant and begin to soften.
  • Slice the Italian sausage into 1/2 inch slices. Then, stir the fire roasted tomatoes broth, water, rosemary, thyme, and Italian sausage into the vegetable mixture.
  • Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 30-45 minutes, stirring periodically.
  • Add the beans, spinach, green beans, and orzo. Continue cooking over low heat for 20 - 30 minutes, or until the orzo is cooked and tender.
  • Remove the rosemary and thyme stems. Serve topped with parmesan cheese, if desired..