White Bean and Sausage Soup

1 pound ground sausage (country or Italian)

1 tablespoon olive oil

1 large white yellow onion, chopped

2 carrots, peeled and diced

1 celery stalk, chopped

1/2 teaspoon salt

3 cups chicken stock 

5 cups water

2 cups dried white or Northern beans

fresh ground pepper to taste

In large saucepan, cook sausage.  Drain sausage and set aside in refrigerator.  

Heat olive oil in large saucepan over medium heat.  

Add onions, carrots and celery and cook 3-5 minutes until fragrant and onions are clear.  

Add remaining ingredients and bring to a boil.  

Reduce to low and simmer for  2 hours 15 minutes.

Add sausage and cook an additional 30 - 45 minutes 15-30 minutes.  

You may need to add another cup of water. 

Smash some of the beans with a fork against the inside of the pan to make the broth creamier.  

Season with fresh ground pepper. 

original recipe from:

http://www.abusynest.com/2010/10/white-bean-and-sausage-soup.html

adapted to a quick soup with a can of Cannellini (white kidney) beans