Paniolo Bean Soup

Ingredients:
 3-5 lbs. SYRACUSE'S Linguisa Bulk Sausage
3 lbs. Dry Navy Beans
3 quarts Water
3 quarts Chicken Stock
6 oz. Tomato Paste
3 Single stalks Celery
1 whole Carrot, cut in half
1 whole Onion, cut in half
1/2 c Olive Oil
1/2 c White Wine
6 Garlic Cloves, smashed and chopped
2 c diced Onions
2 c diced Celery
2 c diced Carrots
3 c diced Potatoes
1/2 c chopped fresh Italian Parsley
1/2 c chopped fresh Cilantro

Instructions:

Brown Linguisa in a 12 quart stockpot, crumble and drain. Put drained sausage aside. Deglace pot with white wine. Wash and rinse navy beans to remove all dirt (until water runs clear.) Add beans, water, chicken stock, tomato paste, whole carrot, onion, and celery to stockpot. Bring to a rapid boil then reduce heat and cover so that beans are simmering continuously. Cook at least one hour. In another pan sauté garlic, diced onions, celery, and parsley in olive oil until veggies are tender. Add potatoes, carrots and sautéed veggies to beans. Stir and continue to cook for 30 minutes or until potatoes, carrots, and beans are tender. Add sausage and stir in. Add salt and pepper to taste and any other herb you may choose (thyme, oregano, or rosemary).

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