1 lb FULLY-COOKED TURKEY SMOKED SAUSAGE, coarsely chopped
1-1/2 c chopped onions
1 c peeled and sliced carrots
4 Cloves garlic, minced
4 c reduced-sodium vegetable stock
1 c dry white wine
2 (15-oz) cans great Northern beans, drained and rinsed
1 Whole bay leaf
1 tsp dried thyme leaves
1/4 tsp black pepper
Heat a large saucepan or Dutch oven over medium heat. Add turkey sausage and sauté until sausage is lightly brown. Remove sausage from pan and drain all but 1 teaspoon fat from pan.
Place onions and carrots in pan and sauté until they are tender-crisp.
Add garlic and sauté only until fragrant, about 30 seconds.
Stir in stock, wine, beans, whole bay leaf, thyme and pepper. Return sausage to pan. Bring to a boil, immediately reduce heat to low. Skim foam from top.
Gently simmer, stirring occasionally, for 30 minutes to allow flavors to blend.
Remove bay leaf. Ladle soup into bowls.
NOTE: Flavors will intensify if soup is made one day before serving.