White Bean, Sage, and Sausage Soup

Ingredients

• 58 ounce cannellini beans organic rinsed drained canned
• 6 cups chicken stock see unsalted (such as Swanson)
• 0.5 teaspoon pepper red crushed
• 1 cup wine dry white
• 1 cup fennel bulb chopped
• 0.3 cup parsley fresh chopped
• 0.3 cup sage fresh chopped
• 8  garlic clove minced
• 20 ounces ground sausage italian hot
• 2 cups onion chopped
• 2 cups plum tomatoes chopped
• 1 tablespoon tomato paste 

Equipment

• frying pan
• microwave
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray.
2. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage.
3. Add sage and tomato paste; cook 1 minute, stirring constantly.
4. Add wine; cook 3 minutes or until liquid is reduced by half.
5. Add stock; bring to a boil, reduce heat, and simmer 5 minutes.
6. Add tomato and beans, and cook 2 minutes.
7. Sprinkle with chopped parsley, or follow freezing instructions.
8. TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag.
9. Lay bag flat in freezer; freeze up to 2 months.
10. TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.
11. Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).