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Tuscan Bean Soup Recipe

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This recipe for Tuscan Bean Soup is from Murphy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beer
White beans (great northern or cannellini)
Chicken broth (the Barefoot Contessa and I like to make our own)
Rapini
Italian Sausage
Cavatappi pasta
Hot Pepper Flakes
Directions:
Directions:
Rinse and soak 1 lb of dry beans. Then cook in boiling water with an onion, 2 beers and a bay leaf.
Cut, par boil and shock 1 bunch of broccoli rabe or rapini. Set aside
Cook 1lb of cavatappi pasta until al dente. Set aside
Roll 1lb of Italian sausage into little meatballs.
Add sausage, hot pepper flakes and cooked drained beans to 4 quarts of chicken broth. Bring to a low simmer.
Assemble soup bowls with a 1/2 cup of cooked pasta and 1/2 cup of broccoli rabe. Pour over ladles of the soup and serve with crusty Italian bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes - 2 hours
Personal Notes:
Personal Notes:
You can used canned beans instead of dry. Just rinse and drain well. You will need about 4 cans.

 

 

 

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