NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Sausage

1 medium Potato

1/4 Onion

1/2 Carrot

1 stalk Celery

1 cup Low Sodium Chicken Broth

1/2 cup Cannellini Beans

1/2 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Thyme

1 Bay Leaf

1 pinch Black Pepper

Salt to taste

1 tbsp Fresh Parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the sliced chicken sausage. Sauté for 3-4 minutes until lightly browned.

• 3

  Stir in the minced garlic, diced onion, chopped celery, and sliced carrot. Cook until the vegetables begin to soften, about 4 minutes.

• 4

  Add the diced potato, dried thyme, bay leaf, and a pinch of black pepper. Stir to combine.

• 5

  Pour in the low sodium chicken broth and bring to a simmer.

• 6

  Allow the soup to simmer for 10 minutes or until the potatoes are tender.

• 7

  Stir in the rinsed cannellini beans and let it heat through for an additional 2-3 minutes.

• 8

  Taste and adjust seasoning with salt if needed.

• 9

  Ladle into a bowl and garnish with fresh parsley before serving.