1 15- to 16-oz. can kidney beans, rinsed and drained
3 c. water
1 14.5-oz. can chicken broth
3 stalks celery, sliced
3 medium carrots, peeled and chopped
1 c. chopped broccoli
1 T. dried parsley
2 tsp. instant beef bouillon
1 tsp. chopped garlic
1 tsp. dried Italian seasoning
1/2 tsp. ground black pepper
1/2 tsp. crushed red pepper
Shredded Asiago or Parmesan
Instructions
Remove sausage from casing and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain off fat.
Add undrained tomatoes, beans, water, broth, celery, carrots, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling.
Reduce heat and simmer, covered, 25 to 30 minutes or until carrots are tender.
