- 300 GRAM DRIEDBEANS, soaked 24 hour
- 2 CLOVES GARLIC, chopped
- 200 GRAM SMALL SAUSAGES
- 1 GREEN BELL PEPPER, cut
- 2 TOMATOES, cubed
- 100 GRAM MACARONI
- BUNCH OF RUCOLA
- 50 GRAM MOZZARELLA, GRATED
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- 1.5 KG TOMATOES, in quarters
- 1 LEEK, sliced
- 2 CUPS STOCK
- 1 CUP MILK
- 1 TBSP SUGAR
- 6 TBSP CREAM
- 200 GRAM MINCED BEEF
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Add 4 cups of water
to the beans and pepper and salt to taste and bring to the boil. Simmer
for half an hour. In the mean time, stir fry the pepper and garlic 3
minutes. Add the sausages and fry 5 minutes more. After half an hour,
add this to the bean soup. Simmer 15 minutes more, add the pasta; simmer
10 minutes, add the tomatoes and let the soup boil very softly for 5
minutes more. Stir in the rucola, put the soup on plates and sprinkle
with mozzarella cheese.
Serve with
ciabatta, a green
salad, a nice Italian red wine and
pear semifreddo
for dessert. Good in cold and hot weather!
For Ideas on bean soup, see also
white bean soup,
American bean soup
and Egyptian bean soup.
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Fry
the tomatoes ten minutes and puree them in a puree sieve. Make 20 small
balls out of the beef, stir fry them together with the leeks for 5 minutes.
Cook the pureed tomatoes 5 minutes on high heat (stir well). Add the
stock, sugar, milk and cream to the soup, taste and add pepper and salt
to taste. Add the leeks and meat balls. Simmer for 10 minutes more.
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