This spicy soup can easily be made in less than 30 minutes with ingredients you likely have on hand. Simple, fast, spicy, filling, and delish. Gotta love it!
PESTO, SAUSAGE & BEAN SOUP Makes about 6 large servings
8 cloves garlic, roughly chopped
1 1/2 t. red pepper flakes
1 T. olive oil
Pour olive oil into a hot pan and saute the chopped garlic and red pepper flakes till fragrant. Watch carefully as you do not want the garlic to burn or it will become bitter! Pour into a stockpot.
2 c. chopped celery
1 red pepper, diced
Add celery and diced red pepper to the pan and saute till soft. Add to stock pot.
Dice 2 Pederson’s Organic Jalapeno Bison Sausages and add to hot pan. Saute till golden- not because they need to be cooked, because the sausages are completely cooked, but because sauteing them caramelizes the sugars in the sausages and adds depth to the flavors. Add to the stock pot.
Now…Add the following to the stock pot and turn on the flame to a medium heat:
1 qt. organic chicken broth
1 to 2 cups filtered water
2 15 oz. cans (rinsed) cannellini beans
3 T. pesto
Simmer gently for 20+ minutes. Serve with fresh grated Parmesan cheese, a fresh salad, and hot rolls. You can also serve with chopped olives if you wish. Spicy, warming goodness!
I made a super simple gluten-free flat bread using almond flour. Five ingredients. You won’t believe how easy it is. I absolutely have GOT to take pictures so …..recipe to follow!