Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •2 carrots, diced
- •2 stalks celery, diced
- •1 small yellow onion, diced
- •2 cloves garlic, chopped
- •0.5 pound smoked sausage, sliced
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can cannellini beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes, drained
- •2 bay leaves
- •1 teaspoon dried thyme
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 tablespoon chopped fresh parsley
Instructions
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until onion is transparent. Add sausage to the skillet, and cook for a few more minutes to brown.
- Pour in kidney beans, cannellini beans, and tomatoes; season with bay leaves, thyme, salt, and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, occasionally stirring until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Nutritional Facts
Per 4 servings
- Calories: 467
- Carbohydrate: 41g
- Fat: 22g
- Fiber: 13g
- Protein: 24g
- Sugar: 6g
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