White Bean With Italian Sausage Soup

Found this in an old Southern Living Magazine. Will be perfect for sitting outside on the porch (oops, excuse me, I forget out here they are called Arizona Rooms), watching the sun go down and having a bowl of soup with garlic french bread. The recipe originally called for Chorizo, but I don’t like it so I used Mild Italian Sausage

1 lb mild Italian Sausage (our preference, but they make it in hot if you like that option better, feel free to use (after all, the Sausage Police won’t come get you if you do), casing removed

2 tables olive oil

1 large yellow onion, chopped (about 2 cups)

2 medium carrots, chopped (about 1 cup)

1/2 lb small red potatoes, chopped

3 garlic cloves, minced

1 teas paprika

1 teas kosher salt

1 tables tomato paste

2 (15 oz) cans great Northern beans, drained and rinsed

1 container (32 oz) chicken broth

1/2 cup fresh parsley leaves, chopped

Cook sausage in a Dutch oven over medium high heat, stirring constantly, until browned and crumbled, about 8 minutes.

Drain all on paper towels. Wipe Dutch oven out with paper towel, to remove grease.

Heat the oil in the Dutch oven over medium high heat. Add onions and next 5 ingredients and sauce until tender. About 5 minutes.

Stir in tomato paste and cook 1 minute, stirring.

Add beans, chicken broth and sausage; bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 20 minutes. Stir in parsley, and serve!