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Categories:
great northern bean chicken stock hot Italian sausage stalks celery carrot mushrooms zucchini olive oil onion garlic oregano basil parsley pepper salt tomatoes Parmesan cheese
Viewed: 103 - Published at: 3 years agoIngredients
- 12 lb great northern bean (dry)
- 3 cups chicken stock
- 12 lb hot Italian sausage
- 2 stalks celery
- 1 cup carrot
- 4 ounces mushrooms
- 1 zucchini, small
- 1 tablespoon olive oil
- 1 cup onion
- 1 tablespoon garlic
- 2 teaspoons oregano, dried
- 2 teaspoons basil, dried
- 1 12 teaspoons dried parsley
- 12 teaspoon pepper
- 12 teaspoon salt
- 2 cups crushed tomatoes
- 12 cup grated fresh parmesan cheese or 12 cup other hard Italian cheese
Method
- Freezing Day - Rinse and sort beans, add stock, simmer in a stock pot for 2 hours or until.
- tender.
- Meanwhile brown sausage, set aside.
- Chop veggies, set aside.
- Saute onions and.
- garlic in olive oil until tender, set aside.
- When beans are tender, add all ingredients except.
- cheese, cook until veggies are tender, about 45 minutes.
- Cool and freeze.
- Serving Day - Thaw and reheat.
- Sprinkle cheese on each bowl, serve with warm crusty.
- bread to dip in seasoned olive oil.
