Cannellini and Herbs Soup Recipe

2 pcs of hot Italian sausages; sliced
2 pcs of tomatoes (large, ripe); skinned & sliced
1/2 tsp of thyme; crumbled
1/2 tsp of basil; crumbled
1 tsp of salt
1/4 tsp of pepper
1 lb of canellini beans (or Green Northern); dried
1 tsp of beef broth
6 cup of water
1 clove garlic (large); minced
1 pc of onion (large); sliced
3 strips of orange peel; cut into 1-inch slices
1 bay leaf; crumbled

Rinse the beans. Toss into a large saucepan or pot. Pour water into the pot ’til beans are about an inch soaked. Cover and bring to a boil. Reduce heat and simmer for 2-3 minutes. Drain the water. Let the beans cool in the crockpot for one hour. Set aside.

Meanwhile, place a medium-sized nonstick skillet with butter over medium heat. When the butter melts, roll the sausages over ’til evenly browned. Transfer cooked sausage in a platter leaving the grease on the skillet. Set aside.

With same skillet, fry the garlic and onions. Once the onions are transparent and the garlic is light brown, add in the tomatoes, crumbled basil, bay leaf, crumbled thyme, sliced orange rind, salt, beef broth, and ground black pepper.

Mix well and bring to a boil. Stir occasionally. Remove saucepan from heat.

Transfer the herb mixture into the crockpot. Stir well, and then cover with lid. Set the crockpot control to low. Cook ’til beans are tender (8-10 hours).

>> Cannellini and Herbs Soup Recipe