Sausage, Potato, and White Bean Soup

Sausage, Potato, and White Bean Soup

• 1/4 cup olive oil, divided

• 1 lb cooked turkey sausage, sliced into 1/4” coins

• 1 onion, diced

• 2 cloves garlic, minced

• 1 Tbs. fresh thyme (or 1 tsp dried thyme)

• Zest of 1 lemon

• salt and pepper

• 1 Parmesan cheese rind

• 6 cups stock (either vegetable or chicken)

• 1 cup shredded Brussel sprouts

• 1 zucchini, thinly sliced

• 2 cups baby potatoes, cut in half

• 1 - 15 oz. can white beans

In a large cast iron pot warm 2 Tbs. olive oil over medium heat. Add the sausage and cook for about 3 to 5 minutes or until until the edges of the sausage are brown. Remove and set aside.

In the same pan add the remaining oil and warm over medium heat. Add the onion and cook for 4 to 6 minutes or until the onion is soft and translucent. Add the garlic, thyme, lemon peel, pinch of salt and pepper stock, and Parmesan cheese rind. Mix well. Add the Brussels sprouts, zucchini, and potatoes and cook for 10-15 minutes or until the potatoes are fork tender. Fold in the white beans and sausage and cook until warmed through.

Taste for salt and pepper and serve warm.