Ingredients
1 pound dried navy or great northern beans (about 2 1/2 C)
1 tablespoon olive oil
1 pound ground Italian sausage
2 cups chopped onions
2 large garlic cloves, chopped
2 bay leaves
1 teaspoon thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne pepper
Instructions
1. Soak beans in cold water overnight. Drain beans and rinse well.
2. In large dutch oven, heat oil over medium-high heat. Add sausage and saute until browned. Remove from pan and reserve. Add the onions and cook for 2-3 minutes. Add garlic and cook for one minute.
3. Add sausage back to pan. Stir in beans, bay leaves and thyme. Add stock, water, salt, pepper and cayenne. Bring soup to a boil, then reduce heat to a simmer and cook partially covered for 2 1/2 to 3 hours. Beans should be tender and falling apart when finished.
4. Using a potato masher, gently mash about half the beans against the bottom of the pan. Continue to simmer the soup for 30 minutes, uncovered until the soup reduces to a thicker consistency. Serve hot with crusty bread for dipping.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/8th
- Calories: 275
- Sugar: 2g
- Sodium: 1848mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 34mg