This is a meal in a bowl. With all the ingredients to chop, a few Cool Tools make this a much easier job.
1/3 Cup Olive Oil
20 Cloves Garlic, sliced 1/2" thick
1 Large Onion, diced
4 Large Carrots, peeled and diced
1 Fennel Bulb, chopped
1/2 Large Celery Root, peeled and diced
1 Red Bell Pepper, cored, seeded, and cut into 1/2" squares
1 Fresh Ancho Chile, diced
3 Medium Zucchini, diced
1 1/2 Cups Green Beans, sliced diagonally
5 Cups Beef Stock
5 Cups Water
1 28-ounce Can Italian Plum Tomatoes
1 14.5-ounce Can Diced Tomatoes
2 Tablespoons Dried Oregano
1 Tablespoon Dried Basil
2 Chipotle Pepper, chopped
1 2" Piece Ginger, julienned
2 Kafir Lime Leaves
Salt and Pepper, to taste
Parmesan Cheese 2" Outer Rind
1 Can Cannelini Beans, rinsed and drained
2 Pounds Italian Sausage (sweet), grilled and sliced
Freshly Grated Parmesan or Fontina Cheese
- Heat oil in large stockpot over medium heat. Add garlic & onion and saute for 10 - 15 minutes.
- Stir in the carrots and saute 2 - 3 minutes, tossing occasionally.
- Add fennel, celery root, peppers, zucchini, and green beans, sauteeing each vegetable for 2- 3 minutes before adding the next.
- Add stock, water, tomatoes with their juices, oregano, basil, chipotle, ginger, kaffir lime leaves, salt and pepper. Bury the parmesan rind in the middle of the soup. Heat to boiling. Reduce heat and simmer covered over low heat for 1.5 - 2 hours.
- 15 minutes before serving, stir in the beans. Just before serving, stir in the sausage.
- Ladle into bowls and garnish with grated cheese.
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