Soup, Italian Soup

By Floridaberry

Made this 1-25-2015. We really liked it. Came from recipe.com

Ingredients

• 12 ounces mild Italian saussage. I used Jimmy Dean packaged.
• 1 cup chopped onion
• 1 28 ounce an diced tomatoes, undrained
• 1 15-16 ounce can kidney beans, rinsed and drained
• 3 cups water
• 1 14 1/2 ounce can reduced-sodium chicken broth
• 1 1/2 cups sliced celery
• 1 1/2 cups chopped carrot
• 1 cup cup chopped broccoli (I didn't like the broccoli for it)
• 1 tablespoon dried parsley or fresh
• 2 teaspoons instant beef boullion granules or 2 beef boullion cubes
• 2 cloves garlic, chopped
• 1/2 to 1 teaspoon dried Italian seasoning
• 1/4 to 1/2 teaspoon ground black pepper
• 1/4 to 1/2 teaspoon crushed red pepper
• Shredded Asiago or Parmesan cheese
• Toasted garlic bread (optional)

Preparation

Step 1

Remove sausage from casings and crumble into a 4-5 quart Dutch oven. Cook
sausage and onion until meat is browned and onion is tender. Drain fat, if necessary.

Add undrained tomatoes, beans, the water, broth, celery,carrot broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender.

Serve in bowls topped with cheese. Serve with garlic bred, if desired.

Carbs:6

Serving:8 Yield:12 cups Prep time 30 minutes.