Pretty proud of this here pot o soup! My friend posted the recipe. I took some liberties and tweaked it a bit. I made the Italian sausage from scratch so this whole pot is super duper clean!!! I made not as spicy as I would like (I like spicy) because I am sharing with another so figure adding to my bowl Franks Red Hot or Tabasco will help take care of it!
The original recipe is for a crockpot however I just did mine on the stove top but could be done in the pressure cooker as well. I used canned beans because I was in too big a hurry to make my own =).
Tuscan White Bean & Chicken Italian Soup
For sausage –
2 pounds ground lean chicken or turkey
2 T smoked paprika
6 T fennel seed (i used whole but think if I had crushed it a little would be really flavorful)
4 T oregano
1 tsp Himalayan salt
3 T black pepper
4 T garlic powder
1 whole bulb of garlic pressed
Mix all of the above well, you can either make into meatballs or just cook until crumbled.
2 yellow onions diced
2 cups carrots diced
2 cups celery diced
64 ounces low sodium chicken stock
3 cups black eyed peas
4 cups white beans
1 large bag chopped tuscan kale
2 cups roasted corn
3 T tomato paste
Bay leaves and sprigs of thyme
In large stockpot drizzle 1 tsp of olive oil, once heated add sausage mix and cook til done. Add onions and garlic cook for a few minutes. Add stock, tomato paste and vegetables, stir well. Add bay leaves and thyme (I lay on top so it is easier to pick out) simmer until veggies are to your liking. Top with a sprinkling of parmesan cheese!
I put this together start to finish in less than 35 minutes. That includes simmering. I find if I simmer for about 10 or 15 minutes and remove from heat covered, it will cook the veggies perfectly while it cools a bit. This makes it great for freezing and reheating, your veggies will not get to mooshy!