White Bean And Sausage Soup With Peppers
|Sweet butter||4 Tablespoon|
|Finely chopped onions||2 Cup (32 tbs) (Use Yellow Ones)|
|Carrots||2 , peeled and chopped|
|Garlic||3 Clove (15 gm), peeled and minced|
|Dried thyme||1 Teaspoon|
|Chicken stock||4 Cup (64 tbs)|
|Dried white beans||1 1⁄4 Cup (20 tbs), soaked overnight|
|Sweet red pepper||1|
|Olive oil||2 Tablespoon|
|Precooked kielbasa||1⁄2 Pound|
|Freshly ground black pepper||To Taste|
Melt the butter in a pot.
Add onions, carrots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
Add parsley, thyme and bay leaf and pour in the stock.
Drain the beans and stir them into the pot.
Bring to a boil, reduce heat and simmer, partially covered, until beans are very tender, 45 minutes to 1 hour.
Pour the soup through a strainer, reserving the stock; discard the bay leaf, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Add 1 cup of the cooking stock if using the processor and process until smooth.
Return pureed soup to the pot and stir in additional cooking liquid, 2 to 3 cups, until the soup is of the desired consistency.
Cut away stems and ribs of the peppers and dice them.
Heat olive oil in a small skillet, add peppers and saute over low heat, stirring occasionally, until tender but still crunchy, about 15 minutes.
Transfer peppers to the soup with a slotted spoon.
Skin the kielbasa if necessary, dice it, and add it to the soup.
Set over medium heat and cook, partially covered, until heated through, about 15 minutes.
Season to taste.