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Dressing Soup
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Description
Taking a cue from classic Ribollita (adding bread to thicken a soup) and using only a few additional ingredients, some leftover PW’s Cornbread Dressing with Sausage and Apples is redressed as a spicy and satisfying soup.
Ingredients
- ½ pounds Spicy Italian Sausage
- 2 cloves Garlic, Minced
- ½ teaspoons Red Pepper Flakes
- 4 cups Beef Broth
- 4 cups Chicken Broth
- 4 cups Prepared Cornbread Dressing
- 1 can (15 Oz. Can) Cannelini (garbanzo Or Butter) Beans Drained And Rinsed
- Salt And Pepper, to taste
Preparation
1. Brown sausage over medium high heat in a Dutch oven until just cooked through.
2. Add minced garlic and red pepper flakes and cook until fragrant (about 1 minute).
3. Add broth and bring just to a boil.
4. Add leftover dressing and lower heat to medium low. Let simmer for 10 minutes or until bread begins to break down.
5. Add beans and continue to simmer for 5 more minutes.
6. Season with salt and pepper to taste.
7. Dig in!
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