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 Serves 10 Ingredients 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.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox