The soup continues.
I have yet to make this week's soup and it's already Tuesday. Whoops. I'll have to get on that later tonight. Anyway, here's last week's soup - Chicken Sausage and White Bean - a doctored up version of this recipe from The Kitchn.
- 1 pound dried small white beans
- 1 tablespoon olive oil
- 6 ounces cooked chicken sausage, sliced (I used Wegmans Sweet Italian)
- 2 large stalks celery, diced
- 2 large carrots, peeled and finely diced
- 1 large onion, diced
- 6 cloves garlic, minced
- 4 cups broth
- 1 cup of tomato sauce
- salt and pepper to taste
- 2 bay leaves
- Cheese to top with
- Soak the beans the night before by placing them in a bowl and covering with cold water.
- Day of, preheat the oven to 300 degrees F. On the stove, heat the olive oil in the a large pot over medium heat and add the sausage in. Turn the heat up to medium-high and cook, stirring frequently, for about 10 minutes.
- Lower the heat back to medium and add in the diced celery, carrots, onion and garlic. Cook for another 10 minutes or until the veggies are soft.
- Stir in the drained beans before pouring in broth. Season with salt and pepper, drop in the bay leaves, and bring the pot up to a boil.
- Cover and pop the soup in the over for 2 to 3 hours or until the beans are soft and creamy.
- Once it is done, put the soup back on top of the stove, mix in the tomato sauce and bring it back up to a boil for about 10 minutes.
Top with some cheese and serve piping hot. Makes 6 servings and freezes well.