1 lb dried cannellini, Great Northern, or navy beans, soaked overnight and drained
2 quarts rich chicken stock
2 bay leaves
1 & 1/2 lb Tuscan sausage or other mild Italian sausage in links
1 cup diced carrot
1 cup diced onion
1 medium fennel bulb, diced
1/4 cup extra virgin olive oil
2 T chopped garlic
1/4 cup chopped fresh flat leaf parsley
1 bunch chard (about 1 pound), stems removed and discarded, thoroughly washed and roughly chopped
1 cup fresh basil leaves or 2 tsp dried basil salt and pepper
Freshly grated Parmesan cheese (optional)
In a large stockpot, cover the soaked and drained beans with the stock. Bring to a boil, and then reduce to a simmer. Add the bay leaves. Brown the sausages whole in a large heavy skillet over medium heat, turning occasionally. Remove and reserve. Add the onion, carrot, and fennel to the fat remaining in the pan, along with a little olive oil if necessary. Cover and cook for 10 minutes. Add 1 T. each of the garlic and parsley, Remove from the heat. After the beans have simmered for an hour, add the vegetable mixture to the pot. Continue to simmer, uncovered, for another one to 1 & 1/2 hours. When the beans are tender, slice the sausages into 1" rounds. Add them to the beans along with the remaining garlic, the chard, and the basil. Cook for 3 to 5 minutes. Stir in the olive oil. Taste and adjsut seasoning with salt and pepper. Serve in large individual bowls, garnished with the remaining parsley and pass the grated Parmesan. This recipe if from Bruce Aidells.
2 quarts rich chicken stock
2 bay leaves
1 & 1/2 lb Tuscan sausage or other mild Italian sausage in links
1 cup diced carrot
1 cup diced onion
1 medium fennel bulb, diced
1/4 cup extra virgin olive oil
2 T chopped garlic
1/4 cup chopped fresh flat leaf parsley
1 bunch chard (about 1 pound), stems removed and discarded, thoroughly washed and roughly chopped
1 cup fresh basil leaves or 2 tsp dried basil salt and pepper
Freshly grated Parmesan cheese (optional)
In a large stockpot, cover the soaked and drained beans with the stock. Bring to a boil, and then reduce to a simmer. Add the bay leaves. Brown the sausages whole in a large heavy skillet over medium heat, turning occasionally. Remove and reserve. Add the onion, carrot, and fennel to the fat remaining in the pan, along with a little olive oil if necessary. Cover and cook for 10 minutes. Add 1 T. each of the garlic and parsley, Remove from the heat. After the beans have simmered for an hour, add the vegetable mixture to the pot. Continue to simmer, uncovered, for another one to 1 & 1/2 hours. When the beans are tender, slice the sausages into 1" rounds. Add them to the beans along with the remaining garlic, the chard, and the basil. Cook for 3 to 5 minutes. Stir in the olive oil. Taste and adjsut seasoning with salt and pepper. Serve in large individual bowls, garnished with the remaining parsley and pass the grated Parmesan. This recipe if from Bruce Aidells.