Italian Bean Soup with Pesto


  • 2 large cans crushed tomatoes
  • 1 40-oz. can chicken stock
  • 2 stalks of celery
  • 2 large carrots
  • 1 lb. Gunzey’s Hot Sausage (4 sausages), skinned
  • 5 cans of whatever beans you prefer (we use kidney, black, and white beans)
  • 1 jar pre-made pesto


Remove the casings from the sausage and sauté in oil. Add the diced carrots and celery. When the sausage is cooked, add the tomatoes and the chicken stock. Add beans. At the end, add pesto to taste.