Title: Navy Bean and Sausage Soup
Categories: Soup
Yield: 5 Servings

1/2	lb	Dried navy beans
4	tb	Olive oil
1		Onion, chopped
2		Garlic cloves, chopped
3		Ribs celery, diced
1		Turnip, diced
1	sm	Imported bay leaf and 5 sprigs fresh
		Parsley, tied together with kitchen twine
1/4	ts	Ground allspice
1/4	ts	Crushed red pepper flakes
6	c	Chicken broth
4		Fresh sausages (mild Italian)
		Salt
		Freshly ground black pepper

Soak the navy beans overnight in plenty of cold water; the next day drain the beans and rinse them under cool water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the garlic and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley bundle. Stir in the allspice, red pepper flakes, broth, and navy beans. Bring the soup base to a boil, skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2 hours, or until the beans are quite tender. Discard the parsley-bay leaf bundle. (The soup may be prepared in advance to this point.)

To finish the soup, grill the sausages under the broiler or pan-fry them for about 20 minutes, letting them cook for 10 minutes on each side. Slice the sausage into 1/3-inch disks. Add the sausage rounds to the soup and let simmer for 5 minutes longer to blend the flavors. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot.

Makes 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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