Brat Soup

NEED:
6 brats, cooked and sliced
2 tablespoons olive oil
6 cloves thinly sliced garlic
1 cup thinly sliced sweet onion
1 cup sliced mushroom
1 cup sliced carrots
1 tablespoon chili powder
1/4 cup hot sauce
1/4 cup white wine
1 can white beans, drained ( 15.5 ounce can)
1 can red kidney beans, drained ( 15.5 ounce can)
1 can stewed tomatoes, sliced into stirps ( 15.5 ounce can)
1 quart chicken broth
1 cup sliced green onions
juice of one lemon
salt and pepper to taste.
1 cup shredded parmesan cheese
loaf french bread.

Pre heat grill or broiler and cook brats until fully cooked, approx. 25 min. or until golden brown. Remove and slice into bite size pieces. Set aside.
In 3 quart stock pot, heat olive oil over med - high heat. Saute garlic for 30 seconds and add onions, mushrooms, carrots, chili powder. Cook for 2 minutes.
Add hot sauce, wine, white beans, kidney beans, stewed tomatoes, brats, chicken stock, green onions, salt and pepper. Bring to a boil, turn to simmer and cook for 10 minutes.
Just before serving, add lemon juice and stir. Slice loaf of bread in half and brush with olive oil..toast on grill or in broiler until golden brown.
Serve soup in soup bowls and top with parmesan cheese and serve with slices of toasted bread.

Enjoy!