Saturday, October 6, 2007

Cold Day Warm-Up

I found a recipe in Woman's Day magazine for an easy four ingredient Sausage and White Bean Soup....this is not that recipe. Alas, I was at the doctor's office and so the magazine had to stay there. But the idea stuck in my head until today. I woke up to find a somewhat cool and blustery fall day in this here the bellybutton of California. Voila, one perfect made-for-soup day! So, soup I did make...this is only the second time I have made soup truly from scratch so I was quite pleased when it came out so well! Enjoy!!
Italian Sausage and White Bean Soup

2 c. dried white beans, prepare according to pkg
2 tbsp Italian Seasoning
1 – 2 tsp sea salt


3 lb. mild Italian sausage
1 yellow onion, diced
3 tomatoes, seeded and diced
3 beef bouillon cubes, dissolved in ½ cup warm water
10 cups of water

1. In the last stage of cooking the beans, add 1 – 2 tsp sea salt and 2 tbsp Italian seasoning.
2. Brown sausage over medium heat until almost done. Remove from pan and set aside.
3. Add diced onion to pan and sauté until soft. Drain on paper towel. Set aside.
4. Seed and dice tomatoes. Set aside.
5. When the beans are done with the second cooking, do NOT drain.
6. Add 10 cups of water and three beef bouillon cubes.
7. Add sautéed onions and diced tomatoes. Bring to simmer.
8. Slice sausages into 1/2 inch pieces. Add to soup and simmer for 20 to 30 minutes to allow flavors to blend.

I served it with fresh cornbread. You could also garnish with green onions, sour cream, or shaved parmesan.

No comments:

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.