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White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini (Paleo, SCD, GAPS, grain free, dairy free option)

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Ingredients

Scale
  • 2–3 tablespoons extra virgin olive oil
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced or pressed
  • 1 lb. Italian chicken sausage, casing removed
  • 1 recipe Roasted Tomatoes, pureed if desired or finely chopped
  • 4 cups cooked white navy beans
  • 8 cup chicken stock, preferably homemade
  • 2 medium to large zucchini, diced
  • salt and pepper to taste
  • handful of fresh basil, finely chopped
  • Pecorino Romano Cheese, grated (optional)

Instructions

  1. Heat a stockpot to medium high. Once hot, add olive oil, carrots, celery and onion. Saute until vegetables begin to soften.
  2. Next, add sausage, breaking it apart with wooden spoon.Cook, stirring until sausage is cooked through.
  3. Remove pot from heat and add minced garlic. Stir for 30 seconds.
  4. Return to heat and add roasted tomatoes, navy beans and chicken broth.
  5. Bring to a boil and turn down to simmer for about 15 minutes.
  6. Just before serving, add zucchini and cook about 5 minutes.
  7. Add salt and pepper, taste and adjust seasonings.
  8. Serve with ribbons of fresh basil and Pecorino Romano cheese if tolerated.
  9. This soup freezes well.

Find it online: https://mybigfatgrainfreelife.com/2011/12/white-bean-soup-with-chicken-sausage-roasted-tomatoes-and-zucchini.html