Friday, October 17, 2014

Saffron white bean tomato soup


1lb bag Northern white beans
8 - 10 cups Filtered water 
1 box Vegetable broth 
1 Onion
4-5 cloves Garlic
2 & 1/2 lbs Chicken sausage (hot & sweet) 
16oz Tomato purée 
1 cup White Rioja wine (Muga)
Pinch Saffron strands
4-5 Kale leaves shredded 
Aged, cultured goat cheese (hard) shredded
Salt and pepper to taste


Rinse beans and discard any bad ones. Rice beans thoroughly under cold water and then soak in cool water in bowl. Add plenty of water to keep beans covered during entire night covered. In morning rinse beans in colinder and place into slow cooker with enough fresh filtered water to cover beans, then add 1 box vegetable broth. Add salt and pepper, then cook on low for about 2 hours. Then add the chicken sausage to the soup add keep cooking the soup for 2 or 3 more hours on low. Then add the onions, garlic and tomato purée to the soup and continue simmering the soup on low in the crock pot. In the last hour add the wine, saffron and kale, stirring the soup and adding more salt and pepper to taste if needed. Keep the soup on low, this dish requires patience. The entire cooking time will be at least 8 to 10 hours on low in the crock pot, remember slow and low. Serve on low with fresh shredded goat cheese on top.