The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Italian Sausage and Cannellini Bean Soup
Per Serving:
1.5 c broth (tomatoes, carrots, delicata squash, onions, garlic, Italian seasoning, cannellini beans)
100 g veggies (cabbage, carrots, kale, green beans, onions)
1/4 lb sausage (Lonely Lanes 1/2 Country, 1/2 Spicy Italian)
Wild Yeast Sourdough Bread
Equipment Needed:
Pot that will hold all the ingredients.
Preheat the Oven to 435.
Turn your burner on high heat and place your pot on it. When the pot is hot, add the sausage.
After the sausage is brown, add the veggies. Place a lid on the pot and let the veggies steam on high heat for 3-5 minutes.
Cook the sausage for 2-3 minutes on high heat until it begins to brown.
After 5 minutes the veggies should be tender. Add the broth and reduce the heat to a medium simmer. Add 1/4- 1/2 c of water per serving to make up for any liquid that may evaporate. Simmer for 10 minutes.
Unwrap the bread from the foil and place in the oven. You do not have to heat the bread if you don't want it warm, I just prefer crusty bread. Another option to warming would be slicing it and placing it in the toaster.
When your timer goes off your bread and soup will be ready. From start to finish this dinner takes less than 20 minutes. Enjoy!
