White Bean and Sausage Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A terrific cold-weather soup, which helps to warm these 'ol bones. I discovered this recipe in the San Diego Union Tribune. Ingredients:
1 teaspoon olive oil |
1 onion (for about 1 cup chopped) |
2 celery ribs (for about 1 cup chopped) |
2 (15 ounce) cans navy beans |
2 teaspoons garlic, minced |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with onions and garlic |
1 bay leaf |
1/2 teaspoon dried thyme |
1/4 teaspoon black pepper |
8 ounces turkey kielbasa (reduced fat) |
Directions:
1. Heat oil in a 4-1/2 quart Dutch oven or soup pot over medium-high heat.
2. Peel and coursely chop onion, adding it to the pot as you chop.
3. Rince and dice celery, adding it to the pot as you cut.
4. Cook stirring frequently, until onions begin to brown, about 3 minutes.
5. Meanwhile, pour 1 can of the navy beans into a colander, rinse well and set aside to drain.
6. Stir the garlic into the onion mixture.
7. Add the broth and tomatoes with their juices.
8. Raise the heat to high.
9. Add the remaining can of beans with the liquid along with the rinsed beans, bay leaf, thyme and pepper.
10. Stir and cover the pot.
11. When the soup comes to a boil, reduce the heat to low.
12. While the shoup is heating, cut the sausage in half lengthwise.
13. Cut the pieces into 1/4 inch slices and add them to the pot.
14. Stir sour, re-cover pot and simmer for 7 to 10 minutes to let the flavors develop.
15. To serve, discard bay leaf and ladle into bowls.
16. Note: This soup can be made up to 3 days ahead, covered and refrigerated.
|
|