Vegetable and Spicy Sausage Soup

• 4oz 50% less fat pork sausage
• 1.5c finely chopped onion
• 1.25c finely chopped zucchini
• 1/2c finely chopped carrot
• 1/3 c finely chopped celery
• 1/2 tsp kosher salt, divided
• 2 garlic cloves, minced
• 2 Tbs tomato paste
  
• 1/8 tsp ground red pepper
• 3 c chicken broth, divided
• 2 15.5oz cans cannellini beans, rinsed, drained, and divided
• 1/3 c half-and-half
• 1 tsp chopped fresh rosemary

Heat a large Dutch oven over medium high heat. Add sausage to pan, and cook for 4 minutes or until browned, stirring to crumble. Remove from pan. Keep warm.

Return pan to medium heat. Add onion, zucchini, carrot, celery, 1/4tsp salt, and garlic. Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in 2 Tbs tomato paste and red pepper. Cook for 1 minute, stirring constantly. Place 1 cup vegetable mixture, 1/2c broth, and 1 can beans in a food processor. Blend until smooth. Return pureed bean mixture to pan. Add remaining 2.5c broth and 1 can beans, bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are thoroughly cooked. Remove from heat and stir in remaining 1/4 tsp salt, half and half, rosemary, and 1/2 tsp black pepper.