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Ingredients

  • 4 tablespoons Epicurean Tuscan Herb Extra Virgin Olive Oil
  • 1/2 pound Rancho Gordo Yellow Eye beans - soaked and drained
  • 1 pound Kielbasa sausage - cut 1/2" thick
  • 3 cups, chicken broth
  • 3 cups, water
  • 1 bay leaf
  • 1 medium, yellow onion - chopped
  • 2 stalks, celery - chopped
  • 6 cloves, garlic - minced
  • 1/4 cup, flat leaf parsley - chopped
  • kosher salt and freshly ground pepper

Method

  1. In a soup pot over medium heat add Epicurean Tuscan Herb Extra Virgin Olive Oil and heat until it shimmers.
  2. Add onions and celery and saute until onion is translucent. Add garlic and continue to saute for 30 seconds.
  3. Add sausage, beans, chicken broth, water and bay leaf. Bring to a boil, reduce the heat to low, and simmer gently until the beans are beginning to soften, about 1 hour. Add parsley and salt and pepper to taste. Continue to simmer until the beans are soft and beginning to break down about 1 more hour.
  4. Ladle the soup into warmed bowls and garnish with additional parsley.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm