Italian Sausage and Bean Soup
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Serves 6 to 8.
Modified from my Pasta Fagioli recipe.
I wanted a soup that was low in carbohydrates and therefore safe for those with diabetes. The broth has a delicious flavor and the cannellini beans and Italian sausage add even more flavor. There is no pasta. This is a soup I will likely make every winter. The recipe will go into my "keeper" binder.
Ingredients:
2 cups (13 oz./370g) dry cannellini beans or white kidney beans
6 cups (1.4 liters) beef stock or vegetable stock
1 6-ounce (170g) can tomato paste
½ large yellow onion (or 1 small); diced (optional)
2 to 3 cloves garlic; minced or crushed
Herbs to taste, such as oregano, rosemary, thyme, marjoram, etc.
Pepper to taste
3 Italian sausages
Salt to taste
Romano cheese for garnish
Preparation:
Soak the dry beans overnight in about 8 cups (2 liters) of salted water (1 tablespoon salt).
Drain and rinse the beans, discarding the water. Place beans in a large cooking pot (about 8 quarts or larger) with the stock. Bring to a boil and reduce heat to a simmer. The liquid should be at a very low simmer, barely moving. (Not to myself: Reduce setting to 179°F on my induction cooker.) Cover the pot and cook about 45 minutes. The beans will not yet be tender.
Add the tomato paste, onion (optional), garlic, herbs, and pepper. Bring to a boil and simmer over low heat for 20 minutes, uncovered. Check the beans for tenderness. Cook longer if the beans are not yet tender. Taste for salt and adjust as necessary.
In a skillet, cook the sausages, either breaking up the meat (remove the casing) or cook whole and cut into ½-inch (1cm) pieces. Add to the soup. (Or cook in the soup.)
Serve with grated cheese on the side for garnish.
This soup freezes well. If it becomes too thick in storage, water can be added when heating.
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