Tuscan Sausage & Bean Soup with Parmesan Toasts

I am a soup lady.  Like really.  I could eat it all year round.  It's just so comforting & delicious and most soups are really easy to put together.  Since Fall is officially here, I have been trying several new soups & this is one of them.  I usually stick to the cream based soups, because let's be honest, cream makes everything better!  Haha.  Although this soup has no cream, it's still full of flavor & really simple to make.  My kids liked mopping up the soup with their bread the best.  If you like broth based soups, tomatoes, & beans, then this is your soup.

Tuscan Sausage & Bean Soup with Parmesan Toasts
Recipe altered from Tuscan Recipes by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 pound smoked turkey or chicken sausage, cut into 1/4-inch-thick slices
• 1 1/4 cups chopped onion
• 2 cloves garlic, finely chopped
• 2 (14.5oz) cans reduced-sodium chicken broth
• 1 (14.5oz) can diced tomatoes, undrained
• 1/4 tsp ground black pepper
• 1/4 tsp sage
• 1 (15.5oz) can great northern beans, undrained
• 1/2 cup shredded parmesan cheese
• 12 slices (1/2-inch thick) baguette, cut diagonally

1. In a 6-quart stock pot, heat the oil & saute the sausage over medium heat.  Cook sausage until heated through, about 5 to 7 minutes.  
2. Remove sausage, set aside, & add the onion to the pan.  Saute until softened, about 10 minutes.  
3. Add garlic & cook 1 minute.  Stir in chicken broth, tomatoes, pepper & sage.  Cook 10 minutes.
4. Add the whole can of beans (liquid & all) & the cooked sausage to the pot.  Bring mixture to a boil over medium-high heat & cook 1 minute.  Reduce heat to low & simmer 10 minutes more.
5. Heat broler.  Mound 2 teaspoons parmesan cheese on each bread slice & place on baking sheet.  Broil until cheese & bread are lightly toasted, about 1 to 2 minutes.  Serve toasts with soup.

I am a soup lady.  Like really.  I could eat it all year round.  It's just so comforting & delicious and most soups are really easy to put together.  Since Fall is officially here, I have been trying several new soups & this is one of them.  I usually stick to the cream based soups, because let's be honest, cream makes everything better!  Haha.  Although this soup has no cream, it's still full of flavor & really simple to make.  My kids liked mopping up the soup with their bread the best.  If you like broth based soups, tomatoes, & beans, then this is your soup.

Tuscan Sausage & Bean Soup with Parmesan Toasts
Recipe altered from Tuscan Recipes by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 pound smoked turkey or chicken sausage, cut into 1/4-inch-thick slices
• 1 1/4 cups chopped onion
• 2 cloves garlic, finely chopped
• 2 (14.5oz) cans reduced-sodium chicken broth
• 1 (14.5oz) can diced tomatoes, undrained
• 1/4 tsp ground black pepper
• 1/4 tsp sage
• 1 (15.5oz) can great northern beans, undrained
• 1/2 cup shredded parmesan cheese
• 12 slices (1/2-inch thick) baguette, cut diagonally

1. In a 6-quart stock pot, heat the oil & saute the sausage over medium heat.  Cook sausage until heated through, about 5 to 7 minutes.  
2. Remove sausage, set aside, & add the onion to the pan.  Saute until softened, about 10 minutes.  
3. Add garlic & cook 1 minute.  Stir in chicken broth, tomatoes, pepper & sage.  Cook 10 minutes.
4. Add the whole can of beans (liquid & all) & the cooked sausage to the pot.  Bring mixture to a boil over medium-high heat & cook 1 minute.  Reduce heat to low & simmer 10 minutes more.
5. Heat broler.  Mound 2 teaspoons parmesan cheese on each bread slice & place on baking sheet.  Broil until cheese & bread are lightly toasted, about 1 to 2 minutes.  Serve toasts with soup.