White Bean, Sausage & Mushroom Soup

My mom and I threw this soup together one cold, snowy night.  It definately hit the spot!  Invite some friends and serve with warm crusty bread and salad!
White Bean, Sausage & Mushroom Soup

2 tablespoons olive oil
1 lb fresh Sweet Italian turkey sausage (we used Shady Brook), sliced
3 medium parsnips, peeled and cut into 1/2″ pieces
1 medium onion, chopped
10 oz white mushrooms, cleaned and sliced
1 clove garlic, finely chopped
4 cups coarsely chopped kale leaves (center ribs removed)
4 cups chicken stock
3 cups water
2 teaspoons dried basil leaves
1/2 teaspoon salt
1 can (15 or 16 oz) cannellini beans, drained
1 can (15 or 16 oz) great northern beans, drained
Parmesan cheese
Shredded Swiss cheese

In a large pot, saute turkey sausage and onions in olive oil until no longer pink.  Add in mushrooms, parsnips and garlic and saute for about 5 minutes.  Add in all other ingredients and cook until all vegetables are tender, about 20 minutes.  Serve and top with fresh grated Parmesan cheese or grated Swiss cheese.



One response to “White Bean, Sausage & Mushroom Soup

  1. yumm! its freeeezing here and this soup looks like it would definitely warm me up! thanks for the recipe–definitely saving this one and can’t wait to try it! happy friday 🙂

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