Bobbi's Blazin' Sausage and White Bean Soup

Ingredients

1 • large sweet yellow onion, finely diced

4 cloves •, finely chopped

2 • Fresno Chili peppers (or Jalapeno pepper), seeded, diced

3 stalks • celery with leafy ends on, diced

1/2 teaspoon • crushed red pepper flakes

1/2 • Italian (flat-leaf) parsley leaves, chopped (a handful)

3 tablespoons • fresh oregano leaves, chopped

28 ounces • can crushed tomatoes (preferably San Marzano)

2 15s • ounce cans cannellini beans, drained and rinsed

In a deep soup pot heat 1 tablespoon of extra virgin olive oil over medium-high heat.

Add sausage and brown well, breaking it up into small bits. Remove from pot and reserve.

To the pot add the remaining olive oil, onions, garlic, chili pepper, celery, crushed red pepper flakes, parsley, oregano, salt and pepper.

Reduce heat to medium and cook for 5 minutes or so, stirring occasionally, until the onions are translucent.

Add white wine, scrapping the bottom of the pot to pick up any browned bits there might be.

Return the sausage to the pot.

Add the crushed tomatoes, cannellini beans, and chicken stock.

Bring to a boil. Once it begins to boil reduce to a simmer, cover the pot and let it simmer for 30 minutes.

Ladle soup into bowls and serve with crusty bread.

4.0 servings

Tuesday, April 12, 2011 - 4:57pm