- l lb spicy bulk Italian sausage
- l Tbs vegetable oil
- l large yellow onion, chopped (about 2 cups)
- 2 medium carrots, peeled and chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- l cup (cut to 1 inch) green beans
- 1 medium zucchini, chopped (about 1 1/2 cups)
- 2 cloves garlic, finely chopped
- 2 tsp chopped fresh thyme leaves
- l can (14.5 oz) fire roasted diced tomatoes, undrained
- 6 cups chicken stock
- l can (15 oz) cannellini white kidney beans, drained, rinsed
- 1/2 cup chopped fresh basil leaves
- l cup finely shredded Parmesan cheese
Directions
- Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain sausage on paper towels. Set aside.
- Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans. Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about l minute or until garlic is fragrant.
- Stir in tomatoes, stock, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low. Simmer 18 to 20 minutes or until vegetables are tender but not soft.
- Stir in basil. Serve with Parmesan cheese.