White Beans Pottage Recipe

Legumes have been a part of many iconic recipes for years. You don't have to be a great chef to enjoy their special flavor and texture. Today I would like to share with you a delicious white bean potagge.
It is a recipe that can become a main dish since it contains legumes, sausages and pasta.

To save time in the kitchen, I usually prepare a large quantity of legumes. The first thing I do is soak them and then precook them with a little salt. After boiling them for 20 minutes, I turn them off and strain them. When they are cold, I divide them into portions and freeze them, so that when I prepare potagges, I am already part of the process.

2 cups of pre-cooked white kidney beans
2 tomatoes
1/2 red bell pepper
1/4 cup of leek
1/4 cup celery
1/4 cup pasta
3 units of chicken or pork sausages
3 cups of vegetable broth or water
3 tablespoons of oil
salt, pepper and oregano to taste

Dice the vegetables (tomato, celery, red bell pepper and leek) and the sausages.

Heat the oil in a saucepan. Sauté the leek, celery and red bell pepper. Cook for three minutes and add the sausage pieces.

Add the previously peeled and chopped tomatoes to the preparation. Mix all the ingredients well and add the pre-cooked white beans.
Season to taste with salt and pepper.

Add vegetable broth or water. Season with a few dried oregano leaves. Cover and simmer over medium heat for 20 minutes. At this point, add the pasta and cook for another 5 minutes. Rectify the salt and turn off.

This potagge is a blend of flavors between the vegetables and legumes that are part of this recipe. When serving, you can sprinkle some finely chopped parsley.

I like to add a drizzle of olive oil and sprinkle a little Parmesan cheese on top.

There is no single way to enjoy this delicious dish. In fact, if you don't have white beans, you can make this recipe with lentils, green split peas, or red kidney beans. Each of these legumes has its own charm.