This hearty soup is probably more of a winter dish but, this being New England, you never know when winter-like weather will pop up again – I think it is about 40 degrees out as I write this.

3 potatoes, sliced thinly

4 stalks celery, chopped

2 green onions, chopped

1/2 yellow onion, chopped

2 chicken sausages, cooked, cut up and casing removed

3 cloves garlic, chopped

1 tbsp Better Than Bouillon

1 can cannellini beans, rinsed

Salt and pepper to taste

In a pot heat a 1/4 cup or so of olive oil.  Add the celery, garlic, green onion and onion and heat until they start to soften a bit.  Add water – the amount depends on how soupy you want the soup – and bring to a boil.  Once boiling, throw in the potatoes and bring back to a boil – it takes about 5 minutes to get the potatoes cooked.  Turn off the heat and add the beans, bouillon and sausage.

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