03-31-2005, 06:24 AM
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly
sautéed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins
are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney,
fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
2 to 4 tablespoons granulated sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
Servings: 4
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly
sautéed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins
are very thin and tender)
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney,
fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
2 to 4 tablespoons granulated sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
Servings: 4