0/5
(0 Votes)
Ingredients
- 1 tablespoon oil
- 8 ounce sweet italian sausage links
- 1 onion chopped = 1 cup
- 1 red pepper, chopped = 1 cup
- 2 carrots, halved lengthwise then cut into 1/4 inch slices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cans ( 15.5 ounce each) cannelloni beans rinsed and drained
- 2 cans ( 14.5 ounce each ) over sodium chicken broth
- 3 ounce crusty French bread cut into 1/4 inch slices
- 2 ounce chunk pepper jack cheese, shredded = 1/2 cup
- fresh cilantro leaves, optional
Preparation
Step 1
In a large pot, heat oil over medium heat. Add sausage, cook turning until browned, 4 -5 minutes. Remove sausage. Add onion, pepper, carrots, cumin, chili powder and salt to pot, cook stirring 3 minutes.
Meanwhile, diagonally cut sausage into 1/2 inch thick slices. Return to pot, cook stirring occasionally, until sausage slices are no longer pink in centers, 4 - 5 minutes.
Add beans, broth and 2 cups water, over high heat bring to a boil. Reduce heat to medium low, cook, uncovered until vegetables are tender, 30 minutes.
Meanwhile, preheat oven to 350. Arrange bread slices on a baking sheet, Sprinkle with cheese. Bake until melted and golden, 10 - 12 minutes. Top soup with bread slices and if desired sprinkle with cilantro.
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