INGREDIENTS4 tablespoons,
il Fustino EVOO (preferably Sicilian or Tuscan Blend) 1/2 pound,
Rancho Gordo Yellow Eye beans
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soaked and drained
1 pound,
Bell Campo sausage
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cut 1/2" thick
3 cups,
chicken broth 3 cups,
water 1 bay leaf 1 medium,
yellow onion
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chopped
2 stalks,
celery
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chopped
6 cloves,
garlic
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minced
1/4 cup,
flat leaf parsley
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chopped
kosher salt and freshly ground pepper
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METHOD
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In a soup pot over medium heat add olive oil and heat until it shimmers.
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Add onions and celery and saute until onion is translucent. Add garlic and continue to saute for 30 seconds.
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Add sausage, beans, chicken broth, water and bay leaf. Bring to a boil, reduce the heat to low, and simmer gently until the beans are beginning to soften, about 1 hour. Add parsley and salt and pepper to taste. Continue to simmer until the beans are soft and beginning to break down about 1 more hour.
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Ladle the soup into warmed bowls and garnish with additional parsley.
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