What a marvelous soup. And on The Beach to boot! Sooooo good.
White bean soup with turkey Italian sausage, zucchini, and basil (another delicious recipe from Kalyn’s Kitchen, modified slightly by me)
2 cups dried white beans (soak 10 – 12 hours)
5 cups chicken stock
1 cup water, plus added water as needed
1/2 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon ground fennel
1 package turkey Italian sausage (5 links)
2 cups diced zucchini
1 teaspoon minced garlic
freshly ground black pepper
1/8 teaspoon hot pepper flakes (or more, according to your taste)
1/2 cup chopped fresh basil
Soak dried beans overnight, or all day. Drain soaked beans, rinse, and remove any loose skins or broken pieces. Place beans in soup pot with chicken stock, water, chopped onion, dried basil, dried marjoram, and ground fennel, and cook at a low simmer about one hour, or until beans are starting to get tender.
While beans cook, remove the casings from the turkey sausage, cut sausage in half lengthwise, and then into slices. Brown in a saute pan. Cut zucchini into 1/2″ pieces.
After beans seem like they are close to being done, add the turkey sausage, chopped zucchini, garlic, black pepper and hot pepper flakes, and simmer 30 – 45 minutes more. When beans are fully softened and cooked, add chopped fresh basil and cook 5 minutes more. Serve hot. Makes 6 – 8 servings.