White Bean Soup

Back

Ingredients:
8 oz. small white beans
28 oz. canned tomatoes, chopped
46 oz. chicken broth
1 white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 Italian sausage
5 oz. chopped ham
1 tablespoon Herbs de Provence
1/2 tsp. red pepper flakes
2 tablespoons butter or olive oil
Salt to taste 

Preparation:
Place beans in hot water and soak 4 hours.  Drain. Cook sausage in skillet until done.  Thin slice and set aside. Sauté onions, carrots and celery in a large Dutch Oven (like Le Creuset), until soft.  Add broth, canned tomatoes, ham, sausage, Herbs de Provence and pepper flakes.  Bring to a boil then turn heat down.  Simmer 4 to 6 hours or until beans are soft.

Serve with French bread.