Bean Soup With Sausage
Preparation time : 25 minutes
Total Cooking time: 40 minutes
To prepare a perfect bean soup with we need :
4 Italian sausages
2 teaspoons olive oil
2 leeks, sliced
1 clove garlic, crushed
1 large carrot, chopped into small cubes
2 celery sticks, sliced
2 tablespoons plain flour
2 beef stock cubes, crumbled
8 cups (2 litres] hot water
½ cup [125 ml/4 fl oz] white wine
125 g [4 oz] conchiglie [shell pasta)
440 g [14 oz] can three-bean mix, drained
1- Cut the sausages into small pieces.
Heat the oil in a large heavy-based pan
and add the sausage pieces. Cook over
medium heat for 5 minutes or until
golden, stirring regularly. Remove from
the pan and drain on paper towels.
2- Add the leek, garlic, carrot and celery
to the pan and cook for 2-3 minutes or
until soft, stirring occasionally.
3-Add the flour and stir for 1 minute.
Gradually stir in the combined stock
cubes and water and the wine. Bring to
the boil, reduce the heat and simmer for .
4- Add the pasta and beans to the pan.
Increase the heat and cook for 8-10
minutes, or until the pasta is tender.
Return the sausage to the pan and season
with salt and pepper, to taste. Serve with it,
chopped fresh parsley, if desired.
NOTE: Use dried beans, if preferred. Put
them in a bowl, cover with water and soak
overnight. Drain and add to a large pan
i with enough water to cover the beans
well. Bring to the boil, reduce the heat
g and simmer for 1 hour. Drain well before
adding to the soup.