A combination of dried beans provides the interest in this soup. The actual preparation time is minimal, even though soups generally take hours of slow simmering to develop flavor and texture. Once prepared, however, the flavor only improves if there is any leftover to serve another day. For 6 to 8 servings you will need:

3/4 c. dried pinto beans
3/4 c. garbanzo beans
3/4 c. kidney beans
Water to cover
1 tbsp. olive or vegetable oil
3 cloves garlic, minced or pressed
1 1/2 med. onion, chopped
1 c. diced celery
2 qt. beef stock
1 qt. water
1 bay leaf
1 can (1 lb. 12 oz.) whole tomatoes
3/4 lb. cooked spicy dinner sausage
Salt & pepper to taste
Chopped fresh parsley
Grated Parmesan cheese

1. Wash dried beans and cover with water. Cover and soak overnight.

2. In the morning, drain and add fresh water. Heat slowly to boiling.

3. Meanwhile, heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2-3 minutes until golden.

4. Drain beans and add to onion and celery mixture. Pour in beef stock and water. Add bay leaf.

5. Heat to simmering. Over low heat simmer for 4 hours. Add tomatoes.

6. Cut sausages into 1 inch lengths and add to soup. Heat through. Add salt and pepper to taste.

7. Serve with a sprinkling of fresh parsley and Parmesan cheese.

Good served with: Crusty French bread and a California Burgundy if you like.