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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Another one from Appletree's (not chain) in Taos. Ingredients:
1 1/2 cups dried navy beans, washed |
9 cups water |
3 medium carrots, chopped |
1 lb italian sausage |
3 garlic cloves, minced |
2 medium onions, chopped |
5 stalks celery, chopped |
3 medium zucchini, chopped |
4 tablespoons dried basil |
1/2 teaspoon ground sage |
1 bunch flat leaf parsley, minced |
2 (16 ounce) cans tomatoes, chopped |
2 teaspoons salt |
2 teaspoons fresh ground pepper |
1 1/2 cups elbow macaroni, cooked al dente |
Directions:
1. In a large soup pot bring to a boil the beans, water and carrots. Cover and simmer for 2 to 3 hours.
2. In a skillet fry the sausage on medium heat until well done. Remove and set aside reserving the drippings in the skillet.
3. Add the onions, garlic, celery, zucchini, basil, sage and parsley in the same skillet with the drippings. Saute on medium-high heat until the onions are transparent.
4. Add the sauteed vegetables, chopped tomatoes, salt and pepper to the soup.
5. Chop the sausage and add to the soup.
6. Simmer the soup for another hour adding the cooked macaroni at the end of the cooking time so doesn't become mushy.
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