Turkey Sausage Bean Soup

• 4 Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 1 cup chopped fennel bulb
• 1 cup chopped peeled celery root or turnip
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 3 cups water
• 4 bay leaves
• 1 tablespoon reduced-sodium beef base
• 2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• Shaved Parmesan cheese, optional

1. In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
2. Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
3. Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.

italian turkey sausage, onion, fennel bulb, celery root, salt, water, bay leaves, beef base, italian seasoning, pepper, cannellini beans, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-sausage-bean-soup/ (may not work)