Italian Sausage and Bean Soup

Ingredients

• 1 pound Italian turkey sausage, casings removed
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 1 cup thinly sliced mushrooms
• 1/3 cup chopped fresh parsley, divided
• 1 clove garlic, minced
• 3 cups water
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 2 cubes beef bouillon
• 1/2 teaspoon dried sage
• Salt and ground black pepper to taste

Directions

Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.

Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.

Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.