You can find local honey at the Ithaca Farmers Market this weekend!

I know it's too hot and humid to even think about making a hot soup today, but we made this one last night and the recipe is too good not to share. This recipe makes a large batch and freezes well. Trust me, you will want to tuck this recipe away for when the fall weather returns!
Ingredients 

• 4 tsp. vegetable oil
  
• 1 onion, finely chopped
• 1 each carrot & celery , finely chopped
• 2 cloves garlic, minced
• 1 hot green chilli pepper (left whole)
• ¼ tsp. each salt & pepper
• 2 Italian sausages, casings removed
• 2 cans (28 oz) whole tomatoes
• 1 can navy beans (19oz), drained and rinsed
• 2 cups each sodium reduced chicken broth 
• 1/3 cup chopped fresh oregano (or 1 tsp. dry)
• 1 tsp. granulated sugar
  

In dutch oven heat oil over medium heat; cook onions, carrot, celery, garlic, chilli pepper (left whole), salt, pepper, stirring occasionally, until softened, about 6 min.  Increase heat to med-high; add sausages and saute for 5 min, breaking up with spoon.  Stir in tomatoes, breaking up.  Add beans, chicken broth, oregano, and sugar; bring to boil.  Reduce heat and simmer until slightly thickened, 15 to 20 min.  Discard hot pepper.

Serves 8-10