White Beans Provencal

By CarolM-2

This has a lot of ingredients, but, it goes together very quickly.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 med onion, finely diced
• 3 stalks celery, trimmed and finely diced
• 1 lg. carrot, finely diced
• coarse salt and freshly cracked black pepper, to taste
• 2 cloves garlic, minced
• 2 mild pork or turkey sausages, removed from casings.
• 1 14oz. cans white beans, rinsed and drained
• 1 14oz can finely diced tomatoes
• 1/2 cup dry white wine
• 1 tsp. herbs of Provence or more to taste
• 1/2 tsp. minced fresh rosemary
• 1/2 tsp. lemon thyme leaves, stripped from stalk
• Best quality extra-virgin olive oil, to taste
• juice of 1 lemon
• freshly shaved parmesan to serve

Preparation

Step 1

Heat the olive oil over med-high in a large soup pot. Add onion, celery and carrots when oil is shimmering. Season with salt and black pepper.
Ehen vegetables are softened, stir in garlic. Crumble sausage into pan, stirring to brown. Add beans, tomatoes, wine, herbs of Provence, rosemary and thyme. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered, stirring occasionally.
Remove from heat, drizzle with olive oil and lemon juice. Serve with parmesan cheese.