HOT SOUP: This soup is substantial enough to be a meal by itself, especially when served with a green salad and Italian bread.

ITALIAN BEAN AND SAUSAGE SOUP:

6 cups hot chicken or beef stock                                

1 cup navy beans

4 spicy Italian sausages                                               

2 each of medium carrots & small onions, chopped

3 each large potatoes & tomatoes, peeled and diced

1 ½ tsp. cayenne pepper

2 tbsp. tomato paste                                                    

1 to 2 tsp. paprika

1 tbsp. cooking oil                                                      

salt and pepper

Soak beans with enough water to cover overnight. Bring water and beans to a boil in a large pot over high heat. Reduce heat and simmer beans for 30 minutes. Drain beans and set aside.

Prick holes along the skin of the sausages, and put them in a microwave-proof container. Microwave on high power for 2 minutes to cook partially. Cool and cut into ½-inch pieces.

In a large saucepan over medium-high heat, heat oil until hot and cook onions and carrots for 1-2 minutes. Add tomatoes, potatoes, cayenne pepper, tomato paste, paprika and the hot stock. Bring to a boil, taste for spiciness; and simmer covered, at medium-low heat, for 1 hour.

Add bean and sausages and cook 30 minutes more, or until beans are tender. Add salt and pepper to taste.

Serve in heated bowls.