Italian Sausage and Bean Soup
Ingredients
| 1 pound bag of bean soup mix | ||
| 1/4 cup extra virgin olive oil | ||
| 1 lb of sweet Italian sausage | ||
| 2/3 cup onions, diced | ||
| 2/3 cup celery, diced | ||
| 1 tbs garlic, crushed | ||
| 2/3 cup carrots, peeled and diced | ||
| 1 tbs shallots, minced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp dried thyme | ||
| 1/4 cup red wine | ||
| 1 tbs balsamic vinegar | ||
| 1 tsp Worcestershire sauce | ||
| 1 tsp Tabasco | ||
| 1 quart chicken stock | ||
| 1 cup tomato puree | ||
| 2 tsp dry oregano |
This is a hearty soup that makes a full meal.
Directions:
- Soak bean mix overnight covered in water.
- Heat olive oil in a soup pot over medium heat.
- Cut the sausage into 1 inch pieces and add to the hot oil. Brown all over, about 5 minutes.
- Add onions, celery and carrots and cook for another 3 minutes.
- Add garlic, shallots, oregano, thyme, salt and pepper, stir and cook for another 3 minutes.
- Add the red wine to deglaze the pan.
- Add the balsamic vinegar, Worcestershire, Tabasco and cook until the liquid has reduced by 1/3.
- Add the chicken stock, tomato puree and drained beans. Cook at a low boil for 30 minutes.
- Reduce the heat, cover and simmer for 1 hour, stirring every 15 minutes until beans are tender.
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