Smoked Sausage with White Bean Soup

Here's a stick-to-your-ribs, hearty soup that's perfect for fall or winter. Serve with a loaf of crusty french bread and you have a satisfying meal!


  • 1 package 100 Calorie Italian Chicken Sausage 12 oz.
  • 1 cup onions, chopped
  • 1 cup carrots, peeled and sliced
  • 4 s garlic cloves, minced
  • 4 cups vegetable stock, reduced sodium
  • 1 cup dry white wine
  • 2 cans Great Northern beans (15 oz. cans), drained and rinsed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp black pepper


In a large skillet over medium heat sauté sliced bratwurst until lightly browned and set aside.

In a separate saucepan or Dutch oven sauté onions and carrots until tender. Add garlic and sauté for 30 seconds.

Stir in stock, wine, beans, whole bay leaf, thyme, pepper and sausage. Bring to a boil, immediately reduce heat to low. Gently simmer, stirring occasionally, for 30 minutes to allow flavors to blend. Remove bay leaf and ladle soup into bowls.