Italian Sausage and Two Bean Soup

Even though I'm sure we're all ready for spring, the days can still be cold and bitter... This Italian Sausage and Two Bean Soup is a remarkably tasty meal for how easily it comes together folks! It freezes well and has quickly become a staple for my lunches. If you choose to, you can cut back on the amount of sausage too, I like to eat beans in lieu of meat. These days I just make it with two links of sausage, 3/4 lb is generally around 4 links. I've sent this recipe to both boys, Ma and a Bloggy Buddy or two... It truly is one worth trying:@)

Italian Sausage and Bean Soup-from Taste of Home
3/4 lb mild Italian Sausage-I remove the casings if using links
1/2 C onion, chopped
1 clove garlic, minced
16 oz can butter beans, drained and rinsed
16 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes, undrained
1 Tblsp minced fresh basil -or- 1 tsp dried crushed basil-I use the dried
14.5 oz can reduced sodium beef broth-I fill the tomato can with water and 2 tsp Beef Better Than Bullion
2 Tblsp shredded Parmesan-I've never added this

1. In 3 qt soup pot, start to cook and crumble sausage, drain some grease if desired.
2. Add onion and garlic, cook until sausage is no longer pink.
3. Add everything except cheese, heat through for 10 minutes.
4. Serve with cheese if desired.

Eat well and have a happy day:@)

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