A Yummy Italian Soup to warm you up for these cold nights!Everything You Will Need:
1 cup of small white beans
1/4 cup of olive oil
1 tablespoon of butter
1 1/2 cups of onion (coarsely chopped)
3 slices of lean bacon (finely chopped)
1/3 cup of celery (chopped)
1/2 cup of carrots (grated)
1 tablespoon of crushed or chopped garlic
3 tablespoons of chopped fresh basil
1/4 teaspoon of dried oregano
1 pound of fresh Papa Cantella's Italian sausage
(removed from the casings)
1 cup of fresh, ripe tomatoes (chopped)
1 tablespoon of fresh Italian parsley (chopped)
1/4 teaspoon of sage
7 cups of chicken broth
1 1/2 cups pasta (small shells are recommended here)
salt
freshly ground black pepper
Parmesan or Romano cheese (grated)
Serves 6 to 8
The Day Before Serving:
Soak the beans in three to four cups of water. Let stand overnight.
The Day of Serving:
Heat the olive oil and butter in a large stock pot over medium heat.
Add the onion and bacon and cook for about six to eight minutes.
Add the celery, carrots, garlic, basil and oregano and continue to cook for about two or three minutes.
Add the Italian sausage and continue cooking all of the ingredients for about eight minutes, stirring occasionally with a wooden spoon to crumble sausage.
Add the beans, tomatoes, parsley, sage, and six cups of the chicken broth and bring the mixture to a boil.
Reduce the heat and simmer for about one and one-half hours, or until the beans are tender, stirring occasionally.
Remove two cups of the soup and purée in a blender until smooth.
Stir the purée back into the soup. Add the remaining cup of chicken broth and continue to cook, bringing the soup to a boil.
Add the pasta as well as salt and pepper to taste, and continue to cook at a slow boil for about twelve to fourteen minutes, until the pasta is tender.
Serve hot and top with grated cheese.
for further information go to
www.Papacantella.com or www.DougMotz.com
