The dry bean soup with sausage is a traditional peasant dish that is very tasty and nutritious.
With cold weather, the desire to consume hot and invigorating dishes increases, and among these, soups and legume soups certainly play a leading role.
If we then add a few sausage knots to these, we will have a dish on the table that is rich in taste and even more satiating. The legumes featured in the following recipe are beans.
They are cholesterol-free and rich in fiber and lecithin, which aids in the emulsification of fats.
They contain vitamins, especially from groups A, B, C, and E, and mineral salts, including iron, potassium, calcium, phosphorus, and zinc.
In this recipe, I use dried beans, which I soak overnight until it’s time to cook them.
Ideally, you would change the water once during the soaking period to avoid the proliferation of bacteria.
To make this soup truly delicious, I often love adding sausage knots.
If desired, these can be blanched for 5 minutes in a separate small pot.
In this way, they will lose some of their fat in this water, which we will discard.
This is because, while I do not want to give up the pleasures of the table, I limit excesses with some precautions, always preferring a possible addition of raw extra virgin olive oil to a greater quantity of animal fats, which are evidently part of my diet.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 102.73 (Kcal)
- Carbohydrates 10.73 (g) of which sugars 1.96 (g)
- Proteins 5.88 (g)
- Fat 4.27 (g) of which saturated 0.05 (g)of which unsaturated 0.11 (g)
- Fibers 2.95 (g)
- Sodium 305.98 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 oz onion (preferably fresh)
- 1 stalk celery
- 1 carrot (medium)
- 10.5 oz dried beans (borlotti soaked overnight)
- 10.5 oz tomatoes (ripe)
- 3 tablespoons tomato purée
- 2 leaves bay leaf
- 4 sausages
- 1 head curly endive (escarole)
- 1 teaspoon baking soda (sodium bicarbonate)
Tools
- 1 Bowl
- 1 Pan thick base diam. 8.5 inches
Steps
To prepare the bean and sausage soup, soak the dried beans for at least eight hours, or better yet, overnight in a bowl containing plenty of water and a teaspoon of baking soda.
If possible, change the water a few times.
The next morning, drain the beans from the soaking water and rinse them repeatedly under running water.
Directly in the pot where we will cook the soup, we place: onion (preferably fresh), carrot, and celery finely chopped with a knife.
Then add the drained beans.
Wash the tomatoes and remove the skin and seeds.
Cut the resulting pulp into pieces and add it to the other ingredients along with about 3 tablespoons of purée, enough water to bring to a boil (about 1 quart), and 2 bay leaves.
To further enhance the flavor, add four knots (1 for each diner) of sausage, raw or blanched in a separate small pot for about 5 minutes.
Even 2 knots (which are what I used) will still be more than enough to give the dish an exceptional taste.
Place the pot on the stove over high heat, covering with a lid.
Once boiling, lower the heat and cover again with the lid, leaving a side vent.
During cooking, stir the soup a few times to ensure it cooks well and the liquid part does not dry out.
If necessary, add water, but little by little.
In the end, we should obtain a thick soup.
While everything is cooking, clean a head of curly endive.
Rinse it several times under running water, then drain it and cut it into pieces.
After about 35 minutes of cooking, add the drained curly endive to the pot.
Cook for a total of about 50 minutes, salting just before turning off the heat. Then remove the bay leaves.
The bean and sausage soup is now ready.
To enjoy it best, serve the dish hot with raw extra virgin olive oil, freshly ground black pepper, and homemade bread croutons.
Storage
In the fridge, well sealed in an airtight container for 2 or 3 days.
In the fridge, well sealed in an airtight container for 2 or 3 days.
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