I have been cooking and baking like crazy the past couple of days but just haven’t had a minute to blog so this morning I’m hoping to catch up. Made this soup for dinner on Tuesday night. It comes from a blog called “The Italian Dish” and it was a hit with the hungry boys at my house.
1 cup dried cannellini or cellini beans or 1 (15 oz) can of any beans you like, drained (I used Great Northern Beans)
1 pound ground sausage, turkey or pork (I used 1 of those Hillshire Farms sausages)
1/2 medium onion, diced (I used a whole onion)
1/2 medium carrot, diced (I used about 2 – 3 carrots and I also added 2 – 3 celery)
3 tablespoons olive oil (this was too much, next time I’ll use 1 – 2)
2 garlic cloves, minced
1 (15 oz) can diced tomatoes
6 – 8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup ditalini pasta or any small pasta (I used bowtie)
grated Parmigiano Reggiano cheese
1 If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight. Drain. Cover with fresh water and simmer gently, covered, til just soft, about an hour. Drain again.
2 In a large pot, brown sausage. Remove from pot. Pour out excess fat. Add onion, carrot and olive oil and saute for 5 minutes until soft. Add garlic and saute about 1 minute more. Add tomatoes, chicken broth, thyme, bay leaf, salt and pepper, beans and sausage and cover pot. Cook 30 – 45 minutes over low heat at gentle simmer.
3 If using dried beans, check for doneness at this point. If using canned beans, add pasta now. If beans are not soft enough, cover and cook for another 15 – 30 minutes. Add pasta and cook uncovered until pasta is tender.
4 Serve with grated cheese on top.