Chipolata Soup

Photo by AnnMarie Barkwell

From the kitchen of AnnMarie Barkwell

1 lb DRY beans- northern or navy

Soak beans overnight.

Next day, boil beans for 15 minutes.

Discard water.

Boil again in 3 qt water for 15 minutes.

Reserve water.

Set beans aside.

In a pan, brown:

2 cloves garlic

2-3 Tbsp olive oil

Add:

1 3/4 – 2 c chopped onion

1/2 c diced celery

1 1/2 c diced potatoes

1 can tomatoes, mashed OR 1 can tomato sauce (16oz)

Cook & stir for 2-3 minutes.

Add:

1 1/2 tsp salt

1/2 tsp pepper

reserved beans

Add: reserved water plus enough water to make 2 quarts.

Let simmer for about 1 1/2 hours.

Add: 1 c cooked rice

Serve with a sprinkling of Romano cheese

NOTES

  • Instead of adding cooked rice, ok to add 1/2 c Uncle Ben’s Instant Brown Rice in the last 15 minutes directly into the soup & let cook until done. -AnnMarie
  • Absolutely great with small bite-size pieces of mild Italian sausage! I used 3 links. I even shared it with a neighbor, who said it was the best soup ever! I also added 2 cloves of garlic, minced. – Don Burcin