In a large soup pot over medium high heat, add the butter to melt. Add the chopped onion, garlic, carrots, and celery to sauté 5-6 minutes, until fragrant and tender.
Transfer half of the sautéed aromatics to a high speed blender and the remaining half to a bowl.
Add the Italian sausage links sliced into bite-sized pieces into the soup pot. Add olive oil, if needed, and cook until browned, about 8-10 minutes.
In the meantime, drain any liquids from the canned cannellini beans. Add two of the bean cans to the blender with the aromatics and half of the chicken broth. Blend until smooth.
Add the blended bean mixture to the soup pot with the remaining broth, sautéed aromatics in the bowl, remaining canned cannellini beans, Italian herb seasoning, and rosemary. Stir to combine.
Bring to a boil then let simmer for 5-10 minutes. Season with salt and black pepper to taste.
Enjoy warm with freshly grated parmesan and BUBBL’R Wild Cherry Chill’r for a complementary refreshment!
