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Ingredients
2 navy beans, soaked in water overnight and drained
2 olive oil
4 stalks of celery
4 large carrots, peeled and sliced
1 large onion chopped
2 garlic, chopped
1
9 chicken stock or broth
2 dried thyme (crushed)
2 bay leaves
salt and freshly ground black pepper, to taste
Directions
- In a large soup pot over medium high heat, add the oil and sauté the celery, carrots, onion and garlic until beginning to soften, about 5-8 minutes.
- Add the soaked beans, sausage, stock, thyme and bay leaves. Bring to a boil, reduce the heat, then cover and simmer until the beans are soft, about 1 to 1 1/2 hours. Remove and discard the bay leaves. Using the back of a wooden spoon, mash some of the beans against the sides of the pot to slightly thicken the soup. Season to taste with salt and pepper.
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