Ingredients Jump to Instructions ↓

  1. 1/2 lb Dried navy beans

  2. 4 tb Olive oil

  3. 1 Onion, chopped

  4. 2 Garlic cloves, chopped

  5. 3 Ribs celery, diced

  6. 1 Turnip, diced

  7. 1 sm Imported bay leaf and -sprigs fresh

  8. Parsley, tied together with

  9. -kitchen twine

  10. 1/4 ts Ground allspice

  11. 1/4 ts Crushed red pepper flakes

  12. 6 c Chicken broth

  13. 4 Fresh sausages

  14. -Italian)

  15. Salt

  16. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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 1/2 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] Posted by Fred Peters.


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