Ingredients
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1 pound Italian turkey sausage, casings removed
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2 carrots, thinly sliced
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1 large onion, chopped
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1 cup thinly sliced mushrooms
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⅓ cup chopped fresh parsley, divided
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1 clove garlic, minced
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3 cups water
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1 (15 ounce) can garbanzo beans (chickpeas)
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2 cubes beef bouillon
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½ teaspoon dried sage
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salt and ground black pepper to taste
Directions
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Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
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Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
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Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
