by The Internet Cooking Princess
View
my 28 recipes »
Photo by The Internet Cooking Princess
The Internet Cooking Princess's Notes:
Expand4 Chicken sausage links, casings removed Ask a question about this ingredient
1 Yellow onion, chopped Ask a question about this ingredient
3 Large cloves of garlic, minced Ask a question about this ingredient
2 Carrots, peeled and chopped Ask a question about this ingredient
1 c. Chicken stock Ask a question about this ingredient
3 T. Tomato paste Ask a question about this ingredient
3 T. Thyme Ask a question about this ingredient
1 t. Honey Ask a question about this ingredient
1 Bay leaf Ask a question about this ingredient
4 c. Cannellini beans Ask a question about this ingredient
2 c. Chickpeas Ask a question about this ingredient
1/2 c. Parmesan cheese, finely grated Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Kosher salt and pepper Ask a question about this ingredient
1/8 t. Crushed red pepper (optional) Ask a question about this ingredient
1 T. Breadcrumbs (optional) Ask a question about this ingredient
There is no need to use dried beans, although dried beans will give you a more rustic flavor. If using dried beans, place them in a large bowl adding two cups of water per each cup of beans, along with a tablespoon of salt. Let them soak overnight. Transfer the beans to a large pot and simmer for about an hour and a half until the beans are tender.
Ask a question about this stepPreheat the oven to 450 degrees.
Ask a question about this stepHeat a ceramic Dutch oven over medium-high heat. Add about a teaspoon of olive oil and the sausage, breaking it up with a spoon as it browns.
Ask a question about this stepOnce browned, add the onion and carrots and sauté for 5 minutes or until both the carrots and onions look like they are beginning to soften. Add the garlic, and sauté for 2 minutes.
Ask a question about this stepStir in chicken broth, scraping the pan to loosen browned, as well as the tomato paste, one tablespoon of thyme, honey, a pinch of ground pepper, northern beans, chickpeas, and bay leaf. Add a hefty pinch kosher salt and crushed red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
Ask a question about this stepSprinkle shredded Parmesan cheese and breadcrumbs (if desired) evenly over the pottage and transfer dish to oven (uncovered) for 20 minutes or until the top becomes brown and bubbly.
Ask a question about this stepRemove from oven and serve in individual soup tureens, sprinkling any remaining thyme and parmesan cheese over the top. Serve with whole wheat toast points.
Ask a question about this stepI left out the honey and thyme and probably didn't cook long enough before putting into oven but it was still delicious.
I made this last night, except I used all chickpeas, chorizo (cause that's all I had) cumin instead of thyme, and a cup of the fragrant chinese broth by student epicure. So good! I think next time I might add a little more tomato paste, or maybe some fresh ones come summer. Thanks for sharing!
This was delicious and easy! A great use for my new le creuset!