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MainRecipesChicken | White Bean, Sage and Sausage Soup

   White Bean, Sage and Sausage Soup submitted by Mom Johnson
Pick a nice loaf of fresh bread to eat with this wonderful Fall soup!

Heat a large Dutch oven over medium heat and coat with cooking spray. Add onion, chopped fennel, red pepper, sausage and garlic; cook about 3 minutes; reduce heat and cook for another 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste and cook for 1 minute, stirring constantly. Add wine and cook for 3 minutes or until liquid is reduced by half. Add chicken stock and bring to a boil; reduce heat and simmer for 5 minutes. Add tomato and beans and cook for 2 minutes. Sprinkle with chopped parsley. 8 (1 1/2 cup) servings.

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v 2 cups chopped onion
v 1 cup chopped fennel bulb
v 1/2-1 tsp. crushed red pepper
v 20 oz. hot Italian turkey sausage, casings removed
v 2 tsp. minced garlic
v 1/4 cup fresh chopped sage
v 1 T. tomato paste
v 1 cup dry white wine
v 6 cups unsalted chicken stock
v 2 cups chopped Roma tomatoes
v 4 (14.5 oz. cans) organic cannelini beans, rinsed and drained
v 1/4 cup chopped Italian parsley

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