Decided to try using dry white beans for a change, this turned out really well…one of my best soups yet!
1 lb white pea beans, soaked overnight in cold water
1 carrot, 1 rib celery, 1 onion, 1 tsp thyme, 2 cloves garlic, a pinch of rosemary
enough water to cover by 2- 3 inches
Place all the ingredients in a saucepan. Bring beans to a boil, then simmer over medium-low for approximately 1 hour, until the beans reach desired tenderness.
In another large saucepan,
2 links turkey sausage, broken into small chunks
1 cup diced onion, 1 cup diced carrots and 1 cup diced celery
1 bay leaf
3 small dried hot peppers ( I used pepperoncini)
1/2 cube chicken bouillon
1/2 cup white wine
a few cups of water
In a large saucepan, sautee the sausage over medium heat until no longer pink, then add the diced vegetables, and continue to sautee for about 5 minutes. Add the beans with their cooking liquid, the wine, bay leaf, the bouillon, a couple cups of water and pepperoncini. Let the soup simmer for about 20 minutes, then add one cup of broccoli florets. Simmer 8 minutes longer. Remove the pepperoncini and bay leaf.