Tomato, Sausage & Cannellini Bean Soup

We finally had our first cool weather here in Cave Creek, so I decided to make soup.  I just had a cup of this with a sprinkle of Parmesan cheese on it and it was delicious.

Tomato, Sausage & Cannellini Bean Soup

  • 4 cups vegetable broth
  • 1 jar (24 oz) spicy red pepper tomato sauce
  • 1 can (14.5 oz) of diced tomatoes drained
  • 2 cans (15 oz) cannellini beans drained
  • 1 cup chopped carrots
  • 1 onion chopped
  • 1 fennel bulb chopped
  • 5 garlic cloves minced
  • 2 large sprigs rosemary chopped
  • 1 package (1.22 lbs) hot Italian Jennie-O turkey sausage
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • olive oil to saute with

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Brown turkey sausage in a skillet and set aside. Chop onions, fennel and carrots. Mince garlic cloves. Chop fresh rosemary sprigs. Saute onions, fennel and garlic in olive oil for 5 –  7 minutes. Set aside. Pour vegetable stock, tomato sauce, and diced tomatoes into crock pot on high. Add the carrots, rosemary, pepper flakes, sautéed onion, fennel and garlic into the pot. Add the cooked turkey sausage. Let the flavors cook together for an hour on high in the crock pot. Right before serving add the cannellini beans and salt and pepper to taste.

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