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Sausage-and-Bean Supper

Yield Makes 4 to 6 servings


  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 3 slices bacon, diced
  • 1 small sweet onion, diced
  • 1/2 (10-ounce) bag shredded carrot
  • 2 celery ribs, chopped
  • 1 (19-ounce) can cannellini beans or navy beans, rinsed and drained
  • 1 (14-ounce) can chicken broth
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • Breadcrumb Topping

How to Make It

  1. Cook sausage, bacon, diced onion, shredded carrot, and celery in a large skillet over medium-high heat 10 minutes or until sausage is browned and vegetables are tender.

  2. Stir in beans, chicken broth, rosemary, thyme, and pepper; cook over medium heat 10 minutes or until mixture is hot and bubbly. Sprinkle with Breadcrumb Topping.