Italian Sausage Soup

makes 8-10 servings

6 ounces organic chicken Italian sausage, sliced

1 teaspoon olive oil

1 onion, chopped

1/2 teaspoon sea salt

1/2 teaspoon round black pepper

2 carrots, peeled and sliced

2 celery stalks, sliced

1 cup chopped mushrooms

2 cloves garlic, minced

1 can (14.5 oz) organic stewed tomatoes, undrained

4 cups low-sodium vegetable broth

1 can low-sodium garbanzo beans, rinsed

1 cup frozen organic corn kernels

1 cup frozen organic green beans

1 teaspoon fried oregano

Parmesan [for garnish]

1. Heat the olive oil over medium-high heat in a large soup pot. Add the celery, carrots, onion, mushrooms, salt, and pepper. Saute until the vegetables are softened, 5-7 minutes. Add in the minced garlic and saute until fragrant, about 30 seconds.

2. In a large skillet, cook the sausage until heated through. Set aside.

3. Stir in the stewed tomatoes (with juices), vegetable broth, garbanzo beans, corn, green beans, and oregano. Add in the cooked sausage. Reduce the heat to low and simmer for 25-30 minutes, or until all the vegetables are tender.

4. Ladle into bowls and garnish each serving with freshly grated Parmesan. Serve immediately.