This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version.
2 Tbsp butter or oil
2–3 cloves garlic, minced
1.5 cups finely chopped carrots
1 cup diced red bell pepper
3/4 cup diced onion
2–3 chicken sausages (fully cooked)
2 quarts low sodium chicken broth
1 cup small noodles (i use ditalini but any small shape is fine)
1 can no salt added white beans, drained and rinsed (i use great northern but cannellini would work)
2–3 Tbsp fresh parsley, finely minced
salt and pepper, to taste
If storing leftovers in the fridge, the pasta will absorb a lot of the broth. Add a splash of extra broth or water when reheating if needed .