Quick Sausage, Bean and Veggie Soup

What could possibly be better than a pot of comforting, warm, delicious soup this time of year?  A pot of comforting, warm, delicious soup that just so happens to be super speedy to prepare and perfectly healthful, right?  This Quick Sausage, Bean and Vegetable soup is all that and then some.

It always makes our monthly meal rotation around my home this time of year…sometimes even more frequent than that.  Not only is a cinch to put together, but its a guaranteed devoured meal for my kids, which is always a total score.  This one pot favorite is rich in protein, veggies and nutrients and is so savory and comforting.  I hope it’s as welcomed in your home as it is ours!

Sausage, Bean and Vegetable Soup

Ingredients

2 Tablespoons Olive Oil

1 Pound Ground Italian Sausage

1 Large Onion, diced

3 Large Carrots, diced

6 Cloves Garlic, chopped

2 Bay Leaves

3/4 Pound Red Potatoes, diced into 1 inch cubes

1 15 Ounce Can Great Northern Beans, drained and rinsed

4 Cups Chicken Stock

1 Teaspoon Salt

1/2 Teaspoon Pepper

3/4 Cup Half and Half

3 Cups Chopped Kale

1 Cup Fresh Shredded Parmesan

Directions

In a large pot or dutch oven, heat 1 tablespoon olive oil over medium high heat. Add sausage and cook until browned, breaking it up with the back of your spoon. Remove sausage from the pan and drain grease. Add the other tablespoon of oil to the pan along with onions and carrots. Sauté for 5 minutes or until vegetables begin to soften. Add garlic and bay leaves, and sauté for 1 additional minute. Add potatoes, beans, stock, salt and pepper, bring to a boil and simmer, covered, for 20 minutes or until potatoes are just cooked through. Stir in the cooked sausage, half and half, kale and parmesan and let simmer for an additional 5 minutes. Serves 4-6