Vegetable and Spicy Sausage Soup

Yes, another recipe from the March 2010 issue of Cooking Light. I think this will be last one and I'll be back to cookbooks or recipes from one of many other magazines I receive. The current issue of Cooking Light that arrived earlier this week doesn't have nearly as many tempting recipes, so I'll be broadening my recipe source again.

This soup is spicy and satisfying, despite being healthy and low in calories. I had to add a little butter to the pan before cooking my veggies since the sausage didn't render enough fat. I added the sausage back in with the pureed vegetable/bean mixture and broth so the sausage flavor would have more time to infuse the rest of the soup. I also used a few tablespoons or so of fresh parsley instead of fresh rosemary since I had fresh parsley on hand.

Vegetable and Spicy Sausage Soup
from Cooking Light, March 2010

4 ounces 50%-less-fat sausage (such as Jimmy Dean)
1.5 c. finely chopped onion
1.25 c. finely chopped zucchini
1/2 c. finely chopped carrot
1/3 c. finely chopped celery
1/2 t. kosher salt, divided
2 garlic cloves, minced
2 T. tomato paste
1/8 t. ground red pepper
3 c. fat-free, less-sodium chicken broth, divided
1 (15.5-ounce) cans organic cannellini beans, rinsed, drained, and divided
1/3 c. half-and-half
1 t. chopped fresh rosemary
1/2 t. freshly ground black pepper

1. Heat a large Dutch oven over medium-high heat. Add sausage to pan and cook for 4 minutes or until browned, stirring to crumble. Remove from pan; keep warm.

2. Return pan to medium heat. Add onion, zucchini, carrot, celery, 1/4 t. salt, and garlic; cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in 2 T. tomato paste and red pepper; cook for 1 minute, stirring constantly. Place 1 c. vegetable mixture, 1/2 c. broth, and 1 can of beans in food processor and process until smooth.

3. Return pureed bean mixture to pan. Add remaining 2.5 c. broth and 1 can beans; bring to a boil. Reduce heat, and simmer for 20 minutes or until vegetables are thoroughly cooked. Remove from heat, and stir in remaining 1/4 t. salt, half-and-half, rosemary, and 1/2 t. black pepper.