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2 tablespoons olive oil
1 pound Italian Sausage sliced into 1-inch pieces
1 larged onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 14-ounce can diced tomatoes
1 8-ounce can tomato sauce
1/4 teaspoon red chili flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
1 lb Gourmet Bean Blend
12 cups chicken stock
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese for serving, if desired
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Heat the olive oil in a large stock pot set over high heat. Add the onion and sausage and sautÈ,
stirring often until the sausage is browned. Add the garlic and peppers and sautÈ for 2 minutes.
Stir in the diced tomatoes, tomato sauce, red chili flakes, bay leaves, pepper, Gourmet Bean Blend
and chicken stock. Bring to a boil over high heat, skimming off the foam that rises to the top.
Reduce heat and simmer, stirring occasionally for 11/2 hours or until beans are tender and soup
has thickened. Taste and adjust seasoning with salt and pepper. Makes about 4 quarts. Serve with grated Parmesan
cheese, if desired.
* to shorten cooking time, pre-soak the beans if desired: place beans in a pot and cover with
several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1
hour. Drain beans and proceed with recipe.
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