Turkey Sausage Bean Soup

12 ingredients
3 steps

Ingredients

  • 4 Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 cup chopped fennel bulb
  • 1 cup chopped peeled celery root or turnip
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cups water
  • 4 bay leaves
  • 1 tablespoon reduced-sodium beef base
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • Shaved Parmesan cheese, optional

Directions

  1. 1
    In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
  2. 2
    Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
  3. 3
    Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.

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