Serves 4 to 6.

INGREDIENTS

  • 1 pound hot or sweet italian sausage, casings removed
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 cup sliced mushrooms
  • 1/3 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 3 cups canned beef broth
  • 1 15 1/2-ounce can chickpeas (garbanzo beans), drained
  • 2 cups water
  • 1 cup beer
  • 1 teaspoon dried basil, crumbled
  • 1/2 teaspoon ground or rubbed dried sage
  • salt and pepper
  • additional chopped fresh parsley

    DIRECTIONS

    Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.