Navy bean and sausage soup Recipe

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Navy bean and sausage soup

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Categories:	Soups & Stews	Rating:	0
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Ingredients:

1/2	lbs	Dried navy beans
4	tbsp	Olive oil
1		Onion, chopped
2		Garlic cloves, chopped
3		Ribs celery, diced
1		Turnip, diced
1	small	Imported bay leaf and 5
		-sprigs fresh
		Parsley, tied together with
		-kitchen twine
1/4	tsp	Ground allspice
1/4	tsp	Crushed red pepper flakes
6	cup	Chicken broth
4		Fresh sausages (mild
		-Italian)
		Salt
		Freshly ground black pepper

Procedures:

1	Soak the navy beans overnight in plenty of cold water; the next day drain the beans and rinse them under cool water.
2	Set aside.
3	Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes.
4	Increase the heat to medium, add the garlic and celery and stir-cook for 1 minute.
5	Drop in the bay leaf and parsley bundle.
6	Stir in the allspice, red pepper flakes, broth, and navy beans.
7	Bring the soup base to a boil, skimming it as necessary; boil 3 minutes.
8	Cover and simmer for 1 ?hours, or until the beans are quite tender.
9	Discard the parsley-bay leaf bundle.
10	(the soup may be prepared in advance to this point).
11	to finish the soup, grill the sausages under the broiler or pan-fry them for about 20 minutes, letting them cook for 10 minutes on each side.
12	Slice the sausage into 1/3-inch disks.
13	Add the sausage rounds to the soup and let simmer for 5 minutes longer to blend the flavors.
14	Season with salt and freshly-ground pepper to taste.
15	Ladle the soup into warm bowls and serve piping hot.
16	makes 5 servings.
17	[washington post jan 11, 1989]