Sausage & White Bean Soup

Ingredients:

• 1/2 cup of olive oil

• 1 lb of pre-cooked keilbasa sausage; cut into rounds

• 1/2 of a red onion; finely chopped

• 1 yellow onion; finely chopped

• 4 carrots; chopped into 1 inch pieces

• 4 cloves of garlic; minced

• 2 tsp of kosher salt

• 1/4 tsp of red pepper flakes

• 1 parmesan rind

• 2 14 oz. cans of white beans; drained

• 1 14 oz. can of whole peeled tomatoes

• 6 cups of vegetable stock

• 1/2 tsp of dried oregano

• 3 tsp of chicken bouillon powder

• 1/2 lb of precooked pasta (about half of a bag of the shape of your choice!); cooked al dente

In a large Dutch oven or a heavy-bottomed pot, heat up your olive oil on medium heat. Add in your sausage rounds and cook them until they are nice and browned. Remove the sausage, keeping all the oil in the pot.

Add in the two types of onions, carrots and garlic and cook for a few minutes until the onions are glossy.

Add in the salt, red pepper flakes and the parmesan rind and mix everything together.

Stir in the beans and the can of tomatoes and mix well. Add back in the sausage and the vegetable stock.

Season with dried oregano and chicken bouillon powder.

Let simmer for about an hour, uncovered or until the soup thickens nicely. You will want to stir it often so nothing gets stuck at the bottom and moving the white beans around will help the stock thicken.

Right before serving stir in your cooked pasta and make sure it heats through.

Serve with some extra parmesan on top and crusty bread.