Ingredients
- 1 lb Dried white Beans (navy or cannellini)
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 bay leaves
- 2 tb Chopped parsley
- 2 tb tomato paste
- 1 lg carrot, scraped and sliced
- 5 To 6 whole peppercorns
- 1 lb Kielbasa, thickly sliced
- 1/2 tb salt
- 2 tb olive oil
- 1 ts paprika
- 2 tb flour
Preparation
Step 1
*You will need a large saucepan. Pick over the Beans for bits of grit and chaff, and rinse them twice in
cold water. Put the Beans in a large saucepan and cover them with water to a depth of 1 to 2 inches.
*Bring the water to a boil and then turn down the heat.Leave to simmer gently for half an hour.
*Remove the pan from the heat and pour in enough cold water to cover the Beans to a depth of 3 inches. The
Beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace
with fresh water. Bring the water to a boil and then turn down the heat to simmer.
*Add the onions, garlic,
bay leaves, parsley, tomato paste, carrot, and peppercorns to the Beans.
*Cook gently over very low heat
for 1 1/2 to 2 hours, until the Beans are soft. After 45 minutes of the cooking, add the kielbasa.
*Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup.
*Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste.
*Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich.