Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried navy beans
4 tb Olive oil
1 Onion, chopped
2 Garlic cloves, chopped
3 Ribs celery, diced
1 Turnip, diced
1 sm Imported bay leaf and 5
-sprigs fresh
Parsley, tied together with
-kitchen twine
1/4 ts Ground allspice
1/4 ts Crushed red pepper flakes
6 c Chicken broth
4 Fresh sausages (mild
-Italian)
Salt
Freshly ground black pepper

Soak the navy beans overnight in plenty of cold water; the next day
drain the beans and rinse them under cool water. Set aside. Place the
oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes. Increase the heat to
medium, add the garlic and celery and stir-cook for 1 minute. Drop in
the bay leaf and parsley bundle. Stir in the allspice, red pepper
flakes, broth, and navy beans. Bring the soup base to a boil,
skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2
hours, or until the beans are quite tender. Discard the parsley-bay
leaf bundle. (The soup may be prepared in advance to this point.)

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. Slice the sausage into 1/3-inch disks. Add the sausage rounds
to the soup and let simmer for 5 minutes longer to blend the flavors.
Season with salt and freshly-ground pepper to taste. Ladle the soup
into warm bowls and serve piping hot.

Makes 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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