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Cannelli Beans, Kidney Beans, Garbanzo Beans, Roasted Chicken, and Andouille make this rustic hearty, style soup come together with a little kick of spice. Serve it up with a crusty bread like ciabatta.
In a large Dutch oven heat olive oil over medium high heat. Add onion, garlic, carrots, celery, oregano, bay leaf and pepper to pan and cook for 5 minutes, stirring constantly. Add sausage and saute for 2 minutes. Stir in water, wine and stock, scraping pan to loosen browned bits. Bring to a boil. Add chicken, beans, parsley and salt. Turn heat to low and simmer for an hour.
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