1 medium yellow onion, finely chopped 1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
2 Tbs. tomato paste
2 large cloves garlic, minced
1 quart homemade or lower-salt chicken or vegetable broth
Two 15-oz. cans Cannellini beans, rinsed and drained
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
½ pound sweet or hot bulk Italian sausage, rolled into bite-size meatballs (I used hot sausage. I removed the casing and used kitchen shears to cut the sausage into bite-sized pieces. It made for quicker prep. I also went ahead and prepped one pound of the sausage and then froze half for making this soup later.)
Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.
Nutrition information (per serving):
Calories (kcal): 430; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 5; Protein (g): 20; Monounsaturated Fat (g): 9; Carbohydrates (g): 48; Polyunsaturated Fat (g): 3; Sodium (mg): 1160; Cholesterol (mg): 25; Fiber (g): 12;