Tuscan Sausage And Bean Soup

• 1 lb hot Italian sausage, substitute mild
• 1 small onion, chopped fine
• 1 stalk celery, chopped fine
• 1 carrot, chopped fine
• 1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary
• 4 garlic cloves, minced
• 14 ounces diced tomatoes, not in original recipe but great to add
• 6 cups great northern beans, canned, rinsed, approximately (3)
• 1 bay leaf
• 3 -4 cups low sodium chicken broth, divided

1. In a soup pot, brown sausage until no longer pink.
2. Break up into small pieces while cooking.
3. Drain off excess oil. Return to pot.
4. In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
5. In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
6. NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
7. Combine remaining ingredients.
8. Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
9. Serve with your favorite sides and red wine.
10. Enjoy.

hot italian sausage, onion, celery, carrot, rosemary, garlic, tomatoes, great northern beans, bay leaf

Taken from www.food.com/recipe/tuscan-sausage-and-bean-soup-332176 (may not work)