Sausage and White Bean Soup

Around this time of the year, when it starts to turn cooler and the days become shorter, I always start craving hearty soups and stews that warm you to the core.  Here's a tasty and filling soup that's packed with protein.

Sausage and White Bean Soup

2 Tbls EVOO
3 links hot Italian turkey sausage  (Feel free to use pork, as well as sweet or mild sausage if you prefer)
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
1-2 cloves garlic, chopped
1 can petite diced tomatoes
2 cans cannellini beans, drained and rinsed (also called white kidney beans)
6 cups chicken broth (either homemade or low sodium)
1 bay leaf
1/2 lb rotini or other short pasta
1/2 cup fresh grated parmigiano reggiano
Salt and pepper to taste

In a small saucepan, heat 1 cup broth and 1 can beans.  Simmer about 5-7 minutes, until soft.  Meanwhile, in a large stock pot, heat EVOO over medium heat.  Remove sausage from casing and brown, breaking up with a spoon.  Once sausage is cooked through, add onion, carrots, and celery and saute about 3 minutes.  Add garlic and stir.  Add tomatoes and remaining can of beans and simmer.  While that is simmering, blend heated beans and broth in a blender (immersion blender is ideal here).  If using a regular blender, be careful as hot liquid expands when blended.  Once it is pureed, add to large pot.  Add remaining broth and bay leaf and simmer about 10-15 minutes, stirring occasionally.  Remove bay leaf and discard.  Season to taste with salt and pepper.  Pour in pasta and cook until al dente.  Add fresh grated parmigiano and serve immediately with crusty bread.

(For a creamier soup, add 1/2-1 cup heavy whipping cream at the end.)

*For GF, use GF pasta.  For dairy-free, omit parmigiano.