Veal Sausage and White Bean Soup
|Vegetable oil||2 Teaspoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Shallot||1 Tablespoon, minced|
|Minced shallot||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Garlic||1 Clove (5 gm)|
|Canned chicken broth||2 Cup (32 tbs) (Ready To Serve Type)|
|Chicken broth||2 Cup (32 tbs), canned|
|Canned beans||12 Ounce, drained|
|Canned white beans||12 Ounce, drained (Small Beans)|
|Water||1 Cup (16 tbs)|
|Veal sausage links||2 Ounce, cooked and sliced|
|Sausage||2 Ounce, sliced|
|Flat leaf italian parsley||2 Teaspoon, chopped|
|Sage/Dried sage - 1/4 teaspoon||1⁄4 Teaspoon, chopped|
|Fresh sage/1/4 teaspoon dried sage||1 Teaspoon, chopped|
1.Take a 4 quart saucepan and heat some oil in it.
2.Add shallot, onion, celery, garlic.
3. Saute over medium heat for 3 minutes until onions turn translucent.
4.Add in the beans, water, broth and let mixture boil.
5.Now, reduce heat and let mixture simmer for about 5 minutes.
6.Add in the rest of the ingredients and mix to combine well.
7.Stir cook over medium heat for about 10 minutes until the sausage is hot and the flavors blend.
8. Serve hot.