Winter-Busting White Chili

Ingredients

• 1 pound dried navy or Great Northern beans, rinsed

• 3/4 pound mild lean Italian sausage, casings removed

• 1 cup chopped onion

• 1 cup chopped celery

• 2 teaspoons low-sodium chicken bouillon granules

• 3 garlic cloves, minced

• 1½ teaspoons ground cumin

• 1 teaspoon dried oregano leaves

• ¼ teaspoon hot pepper sauce, or to taste

• 3 cups cooked, chopped chicken or turkey

• 1 (4-ounce) can chopped green chilies, drained

• Coarsely ground black pepper

• 1 cup freshly grated Parmesan cheese

Directions

1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain.

2. Return Dutch oven to medium heat; add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.

3. Add 4 cups water to Dutch oven; bring to a boil. Add beans, onions, celery, bouillon, garlic, cumin, oregano and hot pepper sauce. Return to a boil. Reduce heat and simmer, covered, until beans are tender, about 1½ to 2 hours.

4. Add sausage, chicken and green chilies to pan. Cook 3 minutes, or until thoroughly heated. Season with salt and pepper. Ladle into soup bowls and sprinkle Parmesan on top of each serving.