Ingredients
- 2 Tablespoon Olive Oil
- 1-1/4 Pound Sweet or Hot Italian Sausage Sliced( partially freeze for ease in slicig)
- 1 Red Bell Pepper Cut in 1 inch pieces
- 1/2 Cup Baby Carrot Sliced
- 6 Cloves Garlic MInced
- 2 Cans Cannellini Beans drained
- 2 Cups chicken stock
- 1 Can Fire Roasted Tomatoes
- 1 Tablespoon Rosemary Chopped
- Salt & Pepper To taste
- Peccorino Romano For seving
Servings:
Instructions
- In a large skillet, heat olive oil until hot. Add the sausage and cook 5 minutes or so, until browned on all sides.
- Add carrots and peppers to the sausage and cook stirring often for 2 – 3 minutes Add the garlic and cook 1 minute more until ii is fragrent. Be careful to not let the garlic burn.
- Stir in the remaining ingredients into the pan and bring to a boil. Reduce the heat to low and simmer approximately 15 minutes. The soup should thicken slightly and the sausage should be cooked through completely.
- Serve with a generous sprinkling of Peccorino Romano cheese.
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