Bean Soup with Sausages

Pasta e Fagioli con Salsiccie

Cooking With Nick Stellino
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Ingredients:

1 pound sweet Italian sausages, which have been browned, cut in half and then sliced in 1/4-inch slices, (in shape of a half moon)
4 tablespoons olive oil
6 garlic cloves, thickly sliced
1/2 teaspoon red pepper flakes
1 tablespoon chopped rosemary
1/2 onion, finely chopped
1 small carrot, peeled and diced
1 celery rib, finely diced
2 cups tomato sauce
2 bay leaves
6 cups chicken broth
1 pound dried pinto beans, soaked in water overnight and drained
1/2 pound pasta, Spaghetti, or Linguine, broken into 1-inch pieces
Salt and pepper to taste

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Serves 4 TO 6
Printable Version
Pour the oil into a large stockpot, add the garlic, red pepper flake, rosemary, onion, carrot, and celery. Cook over medium heat for 4 to 5 minutes, stirring well. Add the tomato sauce, bay leaves and chicken broth and bring to a boil. Add the beans and cook for 2 more minutes, stirring well. Reduce heat to simmer and cook for 11⁄2 hours with the lid slightly ajar, stirring every 15 minutes.
After 1 1/2 hours transfer 4 cups of soup to a blender and process until smooth, then stir back into the soup, add the sausages and cook for
30 minutes more on low heat. If needed add salt and pepper to taste before serving the soup.
Optional:
Once you add the processed soup back in the pot break up the dry, uncooked pasta in small pieces and add to the soup with the sausages.
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