A very delicious, warming, and hearty soup…perfect for blustery autumn and winter days.
Italian Vegetable-Sausage Soup
Serves 6 // 214 calories, 6 net carbs
2 tablespoons organic extra virgin olive oil
1 large celery rib, cut into small cubes, about 1 cup
1 large carrot, cut into small cubes, about 1 cup
2 large garlic cloves, roughly minced
4 cups organic mushroom stock
1/2 pound mushrooms, quartered
1 small zucchini, cut into small cubes
1/2 pound Aidell’s Italian Chicken Sausage, chopped into cubes
1 cup chopped spinach
1/4 pound green string beans, cut into 1-inch lengths
1 cup canned organic diced tomatoes
1/4 cup pesto
In a medium sized soup pot, over medium-low heat, cook the celery, carrots, onion, and garlic in 1 tbsp olive oil. Cook until the onions are translucent.
Add the beef broth and bring to a simmer.
Heat a large sauté pan, over medium-high heat. When the pan is hot, add 1 tbsp olive oil and the zucchini and mushrooms. Season with a little salt and pepper.
After 2 minutes, add the sausage and brown a bit.
Add the mushrooms, zucchini, sausage, spinach, string beans, and tomatoes to the soup pot. Allow to simmer for up to an hour.