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Recipe Servings: lots Description: Great soup Allergens: Animal, Bean, Beef, Cheese, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Kidney bean, Legume, Miscellaneous, Nut, Olive, Onion, Parsley, Pork, Spices, Sugar, Sulfites, Tomato, Wheat Ingredient List:

Qty	Name
1 large	onion , minced
4 large cloves	garlic , minced
1/2 bunch, with stems	parsley , chopped
2/3 cups	olive oil
1 16-oz. can	tomatoes , stewed
2 tbsp.	tomato paste
1/2 tsp.	oregano , dried
5 cups	dark red beans , canned, with liquid
4 cups	beef broth
1/4 cup	spaghettis , raw and broken into pieces
1 cup	chorizo , cooked and crumbled
1 cup	basil , chopped and tightly packed
1/2 cup	parmesan cheese , grated

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Instructions: 1. In a large saucepan over medium heat, sauté onion, 2 cloves of garlic, and parsley in 1/3 cup oil for 2 minutes. Stir in the tomatoes, tomato paste, and oregano. Reduce heat and cook, uncovered, until thick, 10 to 15 minutes. Add 2 cups of the beans and 1 cup of broth. Cover and simmer 10 minutes. Purée in a blender or a food processor, 2 cups at a time, or press through a sieve. Return to the kettle with remaining beans and broth. Add spaghetti bits and cook until tender, 10 to 12 minutes. Add the sausage, cover and cook 10 minutes.

2. In a blender combine the remaining garlic and oil, the basil and Parmesan, and purée until smooth, about 2 to 3 minutes.

To serve: Stir the basil purée (pesto) into the soup, heat through, and ladle into big bowls.
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Miscellaneous: Created: March 22nd, 2007
Last Updated: June 22nd, 2007
Source of Recipe: Book
Filed Under: Soups




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