White Bean and Sausage Soup with Peppers

Name: White Bean and Sausage Soup with Peppers
Yield: 4 to 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 cups Chicken Stock; 1¼ cups dried white beans, soaked overnight; 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons olive oil; ½ pound precooked kielbasa; 1 red bell pepper; 1 green bell pepper; 4 tablespoons (½ stick) unsalted butter; 3 garlic cloves, peeled and minced; 6 parsley sprigs; 2 cups finely chopped yellow onions; 2 carrots, peeled and chopped

Preparation info

4 to 6
portions

Difficulty
Complex

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This soup is a sturdy one-dish meal. Vary the type of sausage as you like—by using pepperoni, knockwurst, or another favorite.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Main course
Gluten-free

Method

Melt the butter in a large heavy pot over low heat. Add the onions, carrots, and garlic and cook, covered, over low heat until the vegetables are tender and lightly colored, about 25 minutes.
Add the parsley, thyme, and bay leaf and pour in the stock. Drain the beans and stir them into the pot. Bring to a boil, reduce the heat, and simmer, partially covered, un