Basically from September 1 on, it is soup season. 

This minestrone-esque soup is on repeat all fall and winter long because, basically, you throw a bunch of vegetables into a pan with Bilinski’s, simmer.. and call it dinner! Like all of our recipes, this soup is completely customizable to fit you and your family’s needs. Want some more fiber and protein? Add another can of beans, like chickpeas. Want some pasta? Elbows, bowties, or whatever you have on hand should do! This recipe is healthy, hearty and delicious!

Ingredients:

  • 1 package Wild Mushroom Bilinski’s Sausages, sliced into coins
  • 2 large carrots, diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • grated Parmesan cheese

Directions:

  • In a large pan, saute the carrots, celery, red pepper and onion in oil and butter over medium heat until tender. Saute Bilinski’s for about 3-5 minutes and add galirc in during the last minute. Cook until fragrant. 
  • Stir in the broth, tomato sauce, beans, tomatoes, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Ladle soup into bowls. Sprinkle with as much cheese as you desire. 
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