Ingredients with Measurements:
- 1 pound cotechino sausage
- 1 pound dried cannellini beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 6 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the dried cannellini beans in water overnight or for at least 8 hours.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened.
3. Drain the soaked beans and add them to the pot along with the bay leaf and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beans are tender.
4. While the beans are cooking, prepare the cotechino sausage. Prick the sausage all over with a fork and place it in a pot of cold water. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. Once the sausage is cooked, remove it from the pot and slice it into rounds.
6. Using an immersion blender or a regular blender, puree about half of the soup until it is smooth.
7. Add the sliced cotechino sausage to the pot and simmer for another 10-15 minutes.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Navy beans or Great Northern beans can be used instead of cannellini beans.
- Chorizo or another type of sausage can be used instead of cotechino.
Variations:
- Add chopped kale or spinach to the soup during the last 10 minutes of cooking.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- Be sure to soak the dried beans overnight to ensure they cook evenly.
- Pricking the cotechino sausage with a fork before boiling it will prevent it from bursting.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or grated Parmesan cheese
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Mixed green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Be sure to cook the cotechino sausage thoroughly to prevent any foodborne illness.
Food history:
- Cotechino is a type of Italian sausage that is traditionally served during the winter months.
Flavor profiles:
- The soup is savory and hearty, with a rich flavor from the cotechino sausage.
Serving suggestions:
- Serve the soup as a main course for a cozy winter dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Tangy, Hearty, Comforting, Rich