Take a can of beans and .....

The I'm hungry what's for lunch chorus started around 11:30 a.m. - and that hot on the heels of scrambled eggs and bacon for breakfast.

A quick freezer, fridge and pantry raid and the collective wisdom gathered here came up with

Almost Tuscan Soup
6 hearty servings in less than an hour!

1. 1 can cannellini beans
2. 1 Cup of canned diced tomato
   
3. 3 stalks of celery
4. 2 large carrots
5. 1/2 white onion
6. 1 fat garlic clove
7. 1 large potato
8. 1/2 sweet potato
9. 32 oz. organic chicken stock
10. 6 Jenny O turkey sausages
11. a little olive oil, salt and pepper to taste, a sprig of thyme, pinch of dried thyme

Clean/peel vegetables and cut into uniform dice ~ 1/2 inch size. Cut sausages into 1" chunks.
Heat oil in a heavy soup pot. Add vegetables, peeled whole garlic clove and sausage, stir to coat with oil and saute about 15 minutes or until the onion is completely cooked. Stir often. Do not brown the veggies. Add the beans (rinsed and drained), tomatoes, stock and seasoning. Bring to a boil and then reduce heat and simmer 20 minutes to blend flavours. Check to see if you need additional seasoning. Ladle into warm mugs or soup bowls and top with a slice of crusty bread - oven-toasted with melted parmesan cheese topping.*

* slice a baguette into 1" thick slices. Brush both sides with olive oil and rub with a garlic clove. Pre-heat oven to 375F. put the toasts on a backing rack and toast for 5 minutes or until lightly browned and crispy . Top with a slice of parmesan cheese. Toast until cheese melts.