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 Another Italian classic soup! pronounced with a lilting happy sing song, to reflect the delight of the coup itself. A hearty peasant soup, found throughout Italy.

ingredients:

  • one cup (8 ounces) dried cannellini (white kidney) beans, rinsed
  • eight ounces sweet Italian sausage, casings removed, roughly chopped
  • three tablespoons olive oil
  • eight cloves garlic, peeled and diced
  • one small onion, finely diced
  • one sprig fresh rosemary
  • one tablespoon chopped oregano
  • six to eight cups chicken broth
  • crust from parmesan -- one medium size piece
  • salt and freshly ground pepper
  • one-quarter cup freshly grated parmesan cheese
  • one-half pound pasta -- small tubes, ditalini, or such.

Examine the beans and get rid of dirt. Put them in a bowl or container and fill with enough cold water to cover them several inches. Let them sit in a cold place for 8-10 hours or more.

>>an option: Quick-soaking beans. If you do not have time for the long soaking, out the beans, after cleaning, into a saucepan and cover with water, covering by at least two inches over the beans. Put on high heat. Once the water starts boiling, continue the boiling for one minute. Remove from the heat and let stand for an hour, uncovered. Drain. The beans are ready. This does really work.

Get three quarts of water boiling. Add the pasta and cook until al dente. Drain.

In a saucepan over medium heat, heat the olive oil. Add the sausage and saute until brown. Using a wooden spoon, constantly break up the sausage while it is cooking. Add the garlic, the onions, rosemary and oregano and saute for two minutes. Then add the beans, the stock, several turns of freshly ground pepper. a teaspoon of salt, and the parmesan crust. Bring to a strong simmer, and continue simmering for about forty-five minutes or whatever, uncovered, until the beans are tender. Add more chicken broth as necessary to maintain the "soup".

When the beans are tender, remove the parmesan crust, add the cooked pasta, and the fresh parmesan. Stir and serve.

 

 

 


 

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