"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tuscan bean and spicy sausage soup Recipe

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This recipe for Tuscan bean and spicy sausage soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 red onions, chopped
2 garlic cloves, chopped
4 oz. pancetta or prosciutto, chopped
1 carrot, chopped
2 celery stalks, chopped
1 can cannellini beans
15 oz., drained, about 2 cups
3 spicy Italian sausages
1 quart chicken stock
1 bay leaf
a bunch of flat-leaf parsley, chopped
sea salt and freshly ground black pepper

Directions:
Directions:
Put the oil into a saucepan, heat well, then add the onion garlic, pancetta, carrot and celery and cook over low hear for 10 minutes until softened but not browned. Add the beans, sausages, stock, bay leaf, salt, and pepper. Bring to a boil, cover with a lid, and simmer for 30 minutes. Skim off any excess fat, then remove the sausages and slice them diagonally. Return the sausages to the soup and add the parsley. Serve in large, heated soup plates.

Number Of Servings:
Number Of Servings:
6

 

 

 

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