White Bean Pasta and Sausage SoupFrom mellian 7 years ago
- 1 cup (8 ounces) dried white beans shopping list
- 4 cups (32 ounces) water shopping list
- 12 cups (96 ounces) chicken broth* shopping list
- 2 tablespoons olive oil shopping list
- 1 pound italian sausage, hot or sweet; or turkey sausage (optional) shopping list
- 1 cup (5 1/2 ounces) diced onions (1 1/2 medium) shopping list
- 1 cup (4 ounces) sliced carrots (2 medium) shopping list
- 1 cup (4 ounces) diced celery shopping list
- 4 to 6 cloves garlic, peeled and minced shopping list
- 1 bay leaf shopping list
- 1/2 cup (1 ounce) sun-dried tomatoes, diced (or dried tomato flakes) shopping list
- 1 1/2 teaspoons oregano shopping list
- 3/4 teaspoon thyme shopping list
- 1 cup (5 ounces dry) uncooked pasta (elbows, or a similar size; regular, or high-protein/low-carbohydrate) shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1/4 cup (1 ounce) grated parmesan cheese shopping list
- 1 tbsp anise seeds (Mel's addition) shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot, sprinkled with the fresh parsley and Parmesan cheese. Yield: about 10 servings.
- 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.
- January 17, 2006: This was one of the best soups I have ever made!
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