Tuscan Bean and Sausage Soup
Source of Recipe
Internet
List of Ingredients
1 1/2 cups dried cannellini or navy beans
4 cups chicken broth (preferably homemade)
1 can (6 ounces) tomato paste
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary
2 teaspoons dried oregano
2 teaspoons dried thyme
2 tablespoons olive oil
2 cups chopped celery
2 cups chopped leeks, white part only
1 large yellow onion, chopped
1 1/2 pounds Italian sausage, (about 3 sausages, cut into pieces)
2 large tomatoes, seeded and chopped
4 tablespoons minced fresh basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Recipe
Cull through and rinse the beans well, place in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 45 minutes. Drain beans and return to the pot. Add the chicken broth, tomato paste, garlic, rosemary, oregano and thyme. Cook 30 minutes over medium-high heat.
Heat a large non-stick saut� pan, add the olive oil and saut� chopped celery, leeks, onion and sausage for 20 minutes. Add to the beans along with the chopped tomatoes, basil, salt and pepper, and cook over medium-low heat until hot.
Serves 6.
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