Sweet Italian, Bean and Pasta Stew
Keith (the hubby 😁) came across this recipe for Sausage Bean Soup the other day. (Original Recipe was found on the Food Network .com ) I decided to make it last night... It was a busy MAKE day (day before a BIG Bake Day) I was rolling lots of pastas so it was a good day for the crock pot and a pasta ingredient. 😋 Used my long fermented Garganelli pasta in this stew.
It also gave me another thing to use my beautiful locally grown carrots in. Check out these beauties.👇 I obtained them at a sweet little Bradford County farm stand right here in Starke. (Carter Farm - located on NW CR 229)
In order add to your crock pot. In a Layer of ingredients.
1 Chopped Onion
2 Finely Chopped Carrots
4-6 Cloves of Fresh Garlic Chopped Fine.
3 cans Organic (White Navy Beans) or 5 oz of Dried (I used the Organic Canned)
6-8 whole sprigs of Fresh Thyme
1 Rind of Parmesan
1 lb of Sweet Italian Sausage Whole (I think an Apple Sausage would be great also) SWEET to me is important in this recipe ... It just goes so well with ally the flavors.
14.5 oz can of Fire Roasted Tomatoes
3 cups if Organic Chicken Broth
Note: I combined the broth and tomatoes in a separate bowl and mixed them then poured over the top of the other ingredients.
Cover and allow to cook on low for about 5-6 hours.
Before serving remove the sausage links and cut into bite sized pieces and remove the thyme twigs 😁
Stir.and Taste
Add 1 cup of Pasta (I used my Sourdough Garganelli)
2 Tbsp Organic Dried Parsely
2 Tsp Organic Balsamic Vinegar
Sea Salt and Organic Black Pepper to Taste
Top with Freshly Grated (REAL) Parmesan Cheese
Serve Hot with a Thick Slice of Gutes Brot Sourdough Toast topped with Real Melted Butter and Garlic. 😋