Country Garden Sausage & Bean Soup

Serves 4

Ingredients

• 12 oz Traditional Beef Summer Sausage, medium diced
• 1 medium onion, small diced
• 3 stalks celery, small diced
• 2 medium carrots, small diced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon rosemary
• Pinch of Salt and pepper
• 8 cups of water
• 1 15-oz can great northern beans, rinsed and drained
• 3 cups of fresh escarole, roughly chopped

Instructions

1. Heat a large Dutch oven on medium heat.  Add sausage and vegetables, stirring until vegetables are translucent; about 15 minutes.
2. Add garlic and cook for one minute. Add oregano, rosemary, salt and pepper. Cook an additional 3 minutes.
3. Add the water and bring it to a boil.  Drop temperature immediately to a simmer for 30 minutes and then stir in the beans.  Continue simmering 15 minutes.
4. Add the escarole. Simmer an additional 2 minutes or until the escarole has wilted.  Serve with your favorite loaf of bread or salad.