Tuesday, February 7, 2012
This is such a festive soup and great to make with leftovers found after rummaging through the refrigerator and freezer. Why not throw a little kale or Swiss chard in to finish? We did!
This is how our lazy soup started, simmering bones and broth and whatever else we had on hand to make a fine stock.
Lazy Pasta and Bean Soup
2 quarts of stock, any combination of chicken, pork, and beef
1 lb. sweet sausage, casings removed
1 carrot, diced
2 stalks celery, diced
2 medium onions, diced
1 28 oz. can of diced tomatoes
1 lb. bag of Hurst 15-bean mix, soaked overnight and drained
1/2 lb. tubetti pasta, or any small tubular pasta such as elbow macaroni
Simmer the stock for one hour with one handful of dried soup greens (such carrots, garlic, celery, onions) and any bones you might have from the freezer. Liberally season with sea salt and ground black pepper.
Brown sausage in 4 quart pot with 1 TB olive oil, breaking it down as you go. Set aside and refrigerate.
In same pot, cook carrot, celery and onions until translucent, not browned. Add can of tomatoes with juice. Let simmer 3-5 minutes. Add beans and stock and let simmer further for 2 1/2 hours. Add sausage and continue simmering for 15 minutes. Stir in pasta, cover, turn off flame and let sit for 20 minutes.
Season with grated Parmesan and serve.
Posted by Peter Sherwood at 11:54 AM
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