White Bean Pasta And Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Delicious bean/pasta/sausage soup. We serve this with a green salad and garlic bread. This is one of the best soups I have ever made. Ingredients:
1 cup (8 ounces) dried white beans |
4 cups (32 ounces) water |
12 cups (96 ounces) chicken broth |
2 tablespoons olive oil |
1 pound italian sausage, hot or sweet; or turkey sausage (optional) |
1 cup (5 1/2 ounces) diced onions (1 1/2 medium) |
1 cup (4 ounces) sliced carrots (2 medium) |
1 cup (4 ounces) diced celery |
4 to 6 cloves garlic, peeled and minced |
1 bay leaf |
1/2 cup (1 ounce) sun-dried tomatoes, diced (or dried tomato flakes) |
1 1/2 teaspoons oregano |
3/4 teaspoon thyme |
1 cup (5 ounces dry) uncooked pasta (elbows, or a similar size; regular, or high-protein/low-carbohydrate) |
1/4 cup fresh parsley, chopped |
1/4 cup (1 ounce) grated parmesan cheese |
1 tbsp anise seeds (mel's addition) |
Directions:
1. Soak the beans in the 4 cups of water. You can soak them overnight, or do a quick soak by bringing the beans and water to a boil, removing them from the heat, and letting them soak for 1 hour.
2. Drain the beans, discarding the water, and place them in a large soup pot with 8 cups of the chicken broth. Turn the heat to medium-low, and begin to heat the beans and broth while you cook the sausage and vegetables.
3. Place the sausage in a saucepan, cover it with water, and simmer until the sausage is cooked through. Remove it from the pan, drain and discard the water, and when the sausage is cool enough, cut it into 1/2 slices.
4. Heat the olive oil in a large frying pan, and sauté the vegetables until the onions are translucent. Add the vegetables, garlic, and bay leaf to the beans in the chicken stock. Simmer for 1 hour.
5. Add the remaining 4 cups broth, the cooked sausage, tomatoes, oregano, and thyme. Simmer for another 75 minutes. Add the pasta, and simmer for 15 to 30 minutes, or until the pasta is tender.
6. Serve hot, sprinkled with the fresh parsley and Parmesan cheese. Yield: about 10 servings.
7. Mel's notes: I used three of the packages of broth (96oz), plus three more cans of chicken broth. Since I dislike sun dried tomatoes and didn't use Italian sausage, I used about a tablespoonful of anise seeds and a can of Rotel tomatoes for spice.
8. January 17, 2006: This was one of the best soups I have ever made!
9. King Arthur Flour newsletter recipe
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