Italian Sausage and Bean Soup

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Whiskadoodle

Executive Chef
Joined
Nov 1, 2011
Messages
4,129
Location
Twin Cities Mn
Spicy Italian Sausage and Bean Soup

1/2 lb (8 ounces) fresh spicy italian sausage, casing removed
1 c onion, chopped
1 c celery, chopped
3 c (24 ounces) chicken broth
1 can(s) (14 1/2 ounces) diced italian style tomatoes, undrained
1/2 c water
1/2 c uncooked elbow macaroni
1 can(s) (15 ounces) cannellini beans, rinsed and drained
2 Tbsp fresh italian parsley, snipped
grated or very thin slices parmesan cheese
(a healthy pinch of Italian herbs)

In a 5- quart Dutch oven cook and crumble sausage, onion and celery until sausage is no longer pink and vegetables are tender; drain excess grease. Add broth, tomatoes and water; bring to a boil.
Stir in macaroni. Return to boil; reduce heat. Simmer uncovered for 12 minutes or until pasta is tender. Stir in beans and parsley; heat through. Serve with grated Parmesan cheese.
 

Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
Messages
14,789
Location
south central coast/California
This sounds wonderful Whiska. I'm looking forward to making it, but I'll be planning on leftovers and for that reason I'll save the cooked macaroni to be served in the individual bowls.
 

di reston

Sous Chef
Joined
Mar 25, 2010
Messages
805
Location
Calosso, Piemonte
Southern Italian chili sausage soup with beans and pasta, Authors:
Eduardo Esatico & Gerardo Gagiardi. Translation: di reston. Apologies for doing this in metric. You should have no trouble converting to lbs and ounces.

For 4 people

320g mixed pasta.
Everyone who cooks pasta accumulates small quantities of this and that pasta somewhere along the road. When this happens, Italians usually mix the lot up together to avoid waste.

500 Cannellini beans (white beans)
2 large cloves garlic
1 whole chili pepper. Use your own judgement to assess how much would suit you.
Spicy Italian sausage. Here they use 'nduja. This addition is definitely a matter of judgement for you cooks and chefs. You just calculate how much is right for you.
1 stick celery. Again, use your own judgement.
two - three fresh basil leaves, preferably on the large side. You could add more, if you want to.
EVOO
salt and pepper.

Soak the beans in water overnight, with a pinch of bicarb.
Next day, change the water and replace with the same quantity. Put into a large pan. Add a pinch of salt half way through the cooking time. Total cooking time should be around 2 - 3 hours.

In another pan, fry the 'soffritto' - the base flavourings and herbs, on this occasion it will be: EVOO, garlic and chili, and then the celery and bacon lardons. This soffritto is very typical of southern Italian cookery.
When the soffritto is ready, that is, softened in the pan but not mushy, cook for a further 20 mins, and then add the dry bits of pasta that need using up, and the liquid. Stir frequently, keeping your eye on it. When it's 'Al Dente' i.e still has a chewyness about it, add the olive oil, the best you can afford, and then the fresh basil leaves. Check for doneness, and dish up.

Old Italian saying: 'Lying in bed doesn't cook the beans'

Hope this is ok.

di reston

Enough is never as good as a feast Oscar Wilde
pinch bicarb


320g
 

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