Tuscan Bean and Sausage Soup

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Tuscan Bean and Sausage Soup

 

1 1/2 cups dried cannellini or navy beans4 cups chicken broth (preferably homemade)1 can (6 ounces) tomato paste2 tablespoons minced garlic1 tablespoon minced fresh rosemary2 teaspoons dried oregano2 teaspoons dried thyme2 tablespoons olive oil2 cups chopped celery2 cups chopped leeks, white part only1 large yellow onion, chopped1 1/2 pounds Italian sausage, (about 3 sausages, cut into pieces)2 large tomatoes, seeded and chopped4 tablespoons minced fresh basil1 teaspoon salt1/2 teaspoon freshly ground black pepper

Cull through and rinse the beans well, place in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 45 minutes. Drain beans and return to the pot. Add the chicken broth, tomato paste, garlic, rosemary, oregano and thyme. Cook 30 minutes over medium-high heat.Heat a large non-stick sauté pan, add the olive oil and sauté chopped celery, leeks, onion and sausage for 20 minutes. Add to the beans along with the chopped tomatoes, basil, salt and pepper, and cook over medium-low heat until hot.Serves 6.

Ani ShadowDragon