Tuscan Bean Soup

• 1 lb. dried mixed beans (dried beans, lentils, split peas)
• 2 qts. water
• 1 qt. chicken broth
• 1 T salt
• 2 large carrots sliced about 1/4" thick
• Bouquet Garni
• 6 (about 1 1/2 lbs.) Italian sausages can be mild or hot or a mixture
• 3 T olive oil
• 1 medium white onion chopped
• 1 C. celery chopped
• 2 cloves garlic minced
• 1 can (about 28 oz.) Italian stewed tomatoes drained
• 1 can (6 oz.) tomato paste
• 1 C dry red wine
• freshly ground pepper to taste

1. Rinse, drain and pick over beans
2. Place beans, water, broth, salt, carrots and bouquet garni in an 8 quart pot and bring to a boil.
3. Reduce heat to medium low and simmer for 1 hour.
4. After the 1 hour add whole sausages and cook an additional 30 minutes
5. Meanwhile, heat olive oil in a medium size saute pan and cook onions, celery and garlic over medium heat for 5 minutes
6. Remove sausage from pot and cut into bite size pieces
7. Return sausage to the bean mixture along with sauteed vegetables, tomatoes, tomato paste and red wine.
8. Simmer over medium low heat for 45 minutes
9. Remove and discard bouquet garni before serving

mixed beans, water, chicken broth, t, carrots, bouquet garni, italian sausages, olive oil, white onion, celery, garlic, italian stewed tomatoes, tomato paste, red wine, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/tuscan-bean-soup-50152370 (may not work)