Ingredients
1onion,diced
2ribscelery,chopped
8ozItalian sausage
1russet potato,peeled and chopped
1tspItalian seasoning
30ozcannellini beans,(2 cans), drained and rinsed, divided
4cupschicken broth,divided
1tbsppesto,or more to taste
1tbspparmesan cheese
fresh parsley
Preparation
Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
Add to soup and simmer an additional 5 minutes.
Remove from heat, stir in pesto. Season with salt and pepper to taste.
Garnish with parmesan cheese and parsley if desired.
