Cassoulet Soup: Sausage & White Beans
It's day 4, and the huge casserole dish of cassoulet is staring me in the face.
Yes, it gets better each day, but by today, we are tired of having it for lunch.
Instead of tossing it, or freezing it, I made soup.
This is a good idea, turning leftovers into something completely different so it doesn't get boring.
I sliced up the remaining sausage and duck pieces from the casserole and set them aside.
Peeled and sliced a carrot.
For 2 leftover portions of cassoulet, I used 2.5 cups of chicken broth.
Throw the beans, carrots, breadcrumbs from the topping and all into the stock. Simmer about 7 minutes until the carrots are al dente (can carrots be al dente? or is that a word used for pasta only?). Now add the meat and simmer another 2 minutes.
Lunch is served!