Hearty Sausage, Eggplant, And Bean Soup

• 1 tablespoon olive oil
• 1 cup diced onions
• 1 pound Italian sausage links (chicken or pork both work well)
• 2 garlic cloves, minced
• 4 carrots, peeled and diced
• 2 cups chicken broth
• 1 14.5 oz can fire roasted crushed tomatoes, undrained
• 2 cups eggplant, peeled and diced
• 4 small red potatoes, unpeeled and diced
• 1 14.5 oz can cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon chopped fresh parsley
• 1/2 cup ditalini or other small pasta
• salt and pepper

1. Heat olive oil in a large dutch oven over medium high heat. Add onions and sausage. Cook until onions are translucent and sausage is browned, about 5 minutes, turning the sausage half way through. Add garlic and carrots and cook for 2 more minutes.
2. Add broth, tomatoes, eggplant, potatoes, beans, thyme, bay leaves, and parsley. Bring to a simmer and cook on medium low for 10 minutes. Remove sausage links and slice into rounds. It's okay if the sausage isn't cooked all the way through when you slice it; it can break up a bit in the soup. Return to pot along with any juices from the cutting board and stir to combine.
3. Simmer another 20 minutes or until eggplant begins to break down and the carrots are soft.
4. Add pasta and cook for 10 more minutes. Season with salt and pepper.
5. Spoon into bowls, grate some Parmigiano-Reggiano on top, and serve with your favorite bread. As my son says, "Deeeeeeeeeeeeeee-licious!"

olive oil, onions, italian sausage, garlic, carrots, chicken broth, tomatoes, eggplant, red potatoes, cannellini beans, thyme, bay leaves, parsley, ditalini, salt

Taken from food52.com/recipes/4675-hearty-sausage-eggplant-and-bean-soup (may not work)