-
1
There is no need to use dried beans, although dried beans will give you a more rustic flavor. If using dried beans, place them in a large bowl adding two cups of water per each cup of beans, along with a tablespoon of salt. Let them soak overnight. Transfer the beans to a large pot and simmer for about an hour and a half until the beans are tender.
-
2
Preheat the oven to 450 degrees.
-
3
Heat a ceramic Dutch oven over medium-high heat. Add about a teaspoon of olive oil and the sausage, breaking it up with a spoon as it browns.
-
4
Once browned, add the onion and carrots and saute for 5 minutes or until both the carrots and onions look like they are beginning to soften. Add the garlic, and saute for 2 minutes.
-
5
Stir in chicken broth, scraping the pan to loosen browned, as well as the tomato paste, one tablespoon of thyme, honey, a pinch of ground pepper, northern beans, chickpeas, and bay leaf. Add a hefty pinch kosher salt and crushed red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
-
6
Sprinkle shredded Parmesan cheese and breadcrumbs (if desired) evenly over the pottage and transfer dish to oven (uncovered) for 20 minutes or until the top becomes brown and bubbly.
-
7
Remove from oven and serve in individual soup tureens, sprinkling any remaining thyme and parmesan cheese over the top. Serve with whole wheat toast points.
