Creamy Bean and Sausage Soup

Submitted by Denise

1 T. olive oil
2 cloves garlic, minced
1 c. onion, chopped
1 c. carrot, chopped
1 c. celery, chopped
dash of salt and freshly ground pepper
pinch of thyme
pinch of rosemary
2 bay leaves
3 cans Northern beans, rinsed and drained
3-4 c. chicken broth
1 lb. italian sausage, browned
1/4 c. heavy whipping cream

Saute onion, carrot, celery, garlic in olive oil. Add thyme, rosemary, salt and pepper. Place beans, 3 c. chicken broth, sauteed vegetables and bay leaves in large saucepan. Simmer until vegetables are tender and beans are cooked. Remove 1-2 c. bean mixture from soup. Remove and discard bay leaves. Puree soup in blender until smooth. Pour back into saucepan. Add reserved bean mixture, sausage and cream. Rewarm and thin with more broth if needed. Serve with whole wheat or sourdough bread.