4 ounces 50% less-fat pork sausage
1 onion, chopped
1 zucchini, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
3 cups fat free, less -sodium chicken broth, divided
2 (15 ounce cans) organic cannellini beans; rinsed, drained and divided
1/3 cup half and half
Salt and pepper
Heat a large pot over medium-high heat. Add sausage to the pan and cook for 4 minutes or until browned; stirring to crumble. Remove from pan and keep warm.
Return pan to medium heat. Add onion, zucchini, carrot, celery, garlic and salt; cook for 5 minutes or until vegetables are tender. Stir in tomato paste and crushed red pepper flakes; cook for 1 minute, stirring constantly.
Place 1 cup vegetable mixture, 1/2 cup chicken broth and 1 can beans to food processor and process till smooth.
Return pureed bean mixture to pan. Add remaining 2 1/2 cups broth and 1 can beans; bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are cooked. Remove from heat and season with salt and pepper. Stir in half and half.
To serve, ladle soup into bowl and top with desired amount of sausage crumbles.
Chad's rating: 9/10
Amy's rating: 9/10 - next time, I would try turkey sausage.
Recipe adapted from Cooking Light Magazine.