Sausage Soup with Bow Ties
Recipe By Chef Jim Coleman
Easily doubled for a crowd, or make a big batch and freeze in individual portions. Canned beans can be substituted for the dry just remember to rinse them well and begin the recipe with the 45-minute step. Don’t forget to use low fat sausage and a high fiber pasta.
Serves 4 to 6 people
- ½ pound dried white beans
- 3 quarts chicken broth
- 3 tablespoons olive oil
- 4 4-inch hot Italian sausages
- 3 potatoes, diced
- 1 carrot, chopped
- 1 small white onion, chopped
- 1 celery rib, chopped
- 4 ripe tomatoes, peeled and diced
- 1½ teaspoons sea salt
- freshly ground black pepper
- ½ cup uncooked bow tie pasta
- 1. Soak the beans in water for 3 hours, then drain them.
- 2. In a saucepan, cover the beans in 2 quarts of the chicken broth and simmer, uncovered, for 1½ hours or until the beans are almost tender but still firm.
- 3. When the beans have 45 minutes left to cook, heat the oil in a large saucepan. Prick the sausages with a fork and brown them in the oil. Remove the sausages from the pan and slice them, then return them to the pan along with the potatoes, carrot, onion, celery and tomatoes.
- 4. Sprinkle the mixture with salt and pepper and simmer for 15 minutes. Stir, and add the remaining quart of broth and simmer, uncovered for 20 minutes. Add the sausage mixture to the bean pot, stirring in well.
- 5. Cook the bow ties in boiling water until al dente, or “firm to the tooth.” Drain the pasta and stir the bow ties into the bean pot. Simmer, uncovered for 5 minutes. Serve in hot soup bowls.