Rustic Tuscan Bean And Sausage Soup

• 2 tablespoons olive oil
• 2-3 links pork sausages, removed from skins (try to use sausage with extra flavor)
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 celery stalks, diced
• 1 carrot, peeled and diced
• 3 tablespoons tomato paste
• 4 cups chicken or vegetable stock
• 1 (15-ounce) can navy or cannellini beans, rinsed and drained
• Salt and freshly ground black pepper
• green cabbage such as kale or savoy, cut into large strips
• tomatoes that have seen better days, chopped
• zucchini, chopped
• crusty bread
• Parmesan cheese, grated

1. Place a large Dutch oven or heat-proof pan on the stove and add the olive oil along with the sausage, breaking it up roughly with your fingers.
2. Brown the sausage for a few minutes and break it up a bit more with a spatula.
3. Add the onion, garlic, celery, and carrot and cook for another 5 to 6 minutes.
4. Add the tomato paste, the stock, and the beans.
5. Season and simmer for 20 to 30 minutes.
6. If you are adding any cabbage, tomatoes, or zucchini to the soup, add them 5 minutes before serving so they dont overcook.
7. Serve with crusty bread and some grated Parmesan, if you wish.

olive oil, pork sausages, onion, garlic, celery stalks, carrot, tomato paste, chicken, beans, salt, green cabbage, tomatoes, zucchini, crusty bread, parmesan cheese

Taken from www.foodrepublic.com/recipes/rustic-tuscan-bean-and-sausage-soup-recipe/ (may not work)