CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains, Meats | Italian | Soups | 5 | Servings |
INGREDIENTS
1/2 | lb | Dried navy beans |
4 | T | Olive oil |
1 | Onion, chopped | |
2 | Garlic cloves, chopped | |
3 | Ribs celery, diced | |
1 | Turnip, diced | |
1 | Imported bay leaf and 5 | |
sprigs fresh | ||
Parsley, tied together with | ||
kitchen twine | ||
1/4 | t | Ground allspice |
1/4 | t | Crushed red pepper flakes |
6 | c | Chicken broth |
4 | Fresh sausages, mild | |
Italian | ||
Salt | ||
Freshly ground black pepper |
INSTRUCTIONS
Soak the navy beans overnight in plenty of cold water; the next day drain the beans and rinse them under cool water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the garlic and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley bundle. Stir in the allspice, red pepper flakes, broth, and navy beans. Bring the soup base to a boil, skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2 hours, or until the beans are quite tender. Discard the parsley-bay leaf bundle. (The soup may be prepared in advance to this point.) To finish the soup, grill the sausages under the broiler or pan-fry them for about 20 minutes, letting them cook for 10 minutes on each side. Slice the sausage into 1/3-inch disks. Add the sausage rounds to the soup and let simmer for 5 minutes longer to blend the flavors. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot. Makes 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 07, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 969
Calories From Fat: 589
Total Fat: 66.4g
Cholesterol: 217.4mg
Sodium: 2803.8mg
Potassium: 899.2mg
Carbohydrates: 38.7g
Fiber: 12.2g
Sugar: 5g
Protein: 57.7g