Fall Recipe from Chef Lisa Heidelberg: Chicken, Sausage, & White Bean Soup

I have made this soup with dried Navy beans that I have cooked from scratch. This can be a lengthy slow process!! Using canned small white beans or actually even better cannellini beans (they hold their structure better) Works Beautifully!!

Makes approximately (10 cups)
Total time: 30 minutes

8 oz. Bratwurst, Kielbasa or sausage of choice, sliced
1 Tbsp. olive oil
11 2 / cups diced onions
1 2 / cup each diced carrot and celery
1 Tbsp. minced fresh garlic
1 Tbsp. tomato paste
1 4 / cup dry white wine
3 cups low-sodium chicken broth
1 can of diced tomatoes in juice
1 can navy, cannellini or white bean of your choice( I like to use both cannellini and white)
1 sprig fresh rosemary or thyme or both
1 dried bay leaf
2 cups chopped cooked chicken
Juice of 1 2 / a lemon
Salt, black pepper, and red pepper flakes to taste

Brown sausage in olive oil then transfer to a paper towel for later, then add onions, carrots, celery, minced fresh garlic cook for 6-7 mins until veggies are soft, then tomato paste. Cook for about 1 min, then deglaze the pot with white wine and cook until evaporated (if you don’t want to use wine, you can omit)
Add the nest 5 ingredients, and let simmer for 10-15 mins. Add chicken and reserved sausage; simmer 3 minutes. Stir in lemon juice; season with salt, black pepper, and pepper flakes. Remove bay leaf before serving.

Super Easy, Super Comforting, Super Delicious!

Recipe courtesy of Chef Lisa

Lisa Heidlberg - Dinner by Lisa

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