Epicurean Specialty®

    Heirloom Bean Soup

  • 2 tablespoons olive oil
  • 1 pound Italian Sausage sliced into 1-inch pieces
  • 1 larged onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1/4 teaspoon red chili flakes
  • 2 bay leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb Heirloom Bean Blend
  • 12 cups chicken stock
  • salt and freshly ground black pepper, to taste
  • freshly grated Parmesan cheese for serving, if desired
Heat the olive oil in a large stock pot set over high heat. Add the onion and sausage and sauté, stirring often until the sausage is browned. Add the garlic and peppers and sauté for 2 minutes. Stir in the diced tomatoes, tomato sauce, red chili flakes, bay leaves, pepper, Heirloom Bean Blend and chicken stock. Bring to a boil over high heat, skimming off the foam that rises to the top. Reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beans are tender and soup has thickened. Taste and adjust seasoning with salt and pepper. Serve with grated Parmesan cheese, if desired.

*To shorten cooking time, pre-soak the beans if desired: place beans in a pot and cover with several inches of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain beans and proceed with recipe.

Makes about 4 quarts.