This is a very comforting, hearty, and delicious recipe anytime of the year. I know it will be difficult to find the Turkish Sausage so you can always use Chorizo instead.

Servings: 3-4

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Ingredients:

3 (15-ounce) cans cannellini or white kidney beans- drained

1 cup of roughly chopped carrots

2 cups of roughly chopped white onions

2 garlic cloves minced

1 pound chopped Turkish Sausage or Chorizo

5 cups of vegetable broth see the recipe at parsley infused vegetable stock

2 tablespoon olive oil

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried oregano

1 tablespoon roughly chopped fresh chive to garnish

Directions:

1-Add the olive oil into a large pan over medium heat.

2-Add the onions and carrots when olive oil becomes hot.

3-Cook stirring occasionally until softened about 4-6 minutes.

4-Add the garlic and cook another minute.

5-Add salt, oregano and black pepper.

6-Add rough chopped Turkish Sausage or Chorizo and cook until it is cooked thru about 7-9 minutes.

7-Add the beans and broth and increase heat to medium-high and bring to a boil.

8-When it comes to a boil, reduce heat to low.

9-Cook it about 25-30 minutes.

10-Serve with rustic bread or over white rice.

Enjoy.