Fall: the season of soups! I really love this soup too, it's got a bit of spice from the sausage. I would have loved some sourdough with this but I'm still working on developing my starter... oh well.
Italian Sausage Soup
1 lb hot italian sausage
1 teaspoon italian seasoning
15 oz can butter beans
15 oz can black beans
15 oz can diced tomatoes
4 cups beef stock
- In a large pot cook the sausage over medium-high heat until thoroughly cooked. Add the italian seasoning and mix together.
- Drain and rinse the butter and black beans. Add them to the sausage mixture along with the tomatoes and beef stock.
- Simmer until ready to serve.
I also made cream puffs filled with a creme chiboust (pastry cream with italian meringue). This is similar to some stuff we made in class today... a St. Honore Cake. It's a cake with a puff pastry base, piped with pate a choux -- creme chiboust piped on top after it's baked and topped with caramel dipped cream puffs. Maybe someday I'll make that when I have time, it's really delicious.