Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

Beans & Greens

The best thing about summer gardens is that the available produce becomes dinner. Swiss Chard is not something we always eat so it inspired me to think outside the box. This super fast and easy recipe is definitely one that I'll make again. We served it with grilled sausage patties but I also saw a meatless version where Beans and Greens topped a slice to toasted rustic bread. Swiss Chard is an anti-inflammatory and adds fiber to the diet + it is packed with flavor. If you can't find Swiss chard, substitute 10 packed cups of roughly chopped kale or spinach.

Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

   
3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Recipe without photos . . . Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

 

Power Packed Salami Pasta

During Covid-19 Michael Symon has been making daily meals in his home kitchen using pantry items—often in his slippers. His “can do” attitude is encouraging as he urges viewers to use his recipes as guides and adapt them to whatever is on hand. He even provides a substitution list. 

Recently his recipe titled Pasta with Beans, Crispy Lunch Meat, Greens and Garlic caught my eye as I had leftover salami, a half can of cannelini beans, fresh tomatoes and some spinach—all in need of use.  Instead of making his full recipe, I cut in in half (full recipe is included below), adapted it to what I had on hand and changed the name . . . with full credit still going to Michael!  

This is a  20-MINUTE MEAL that’s PACKED WITH FLAVOR, PROTEIN and PANTRY ITEMS! It's creamy, too . . . without added cream or butter. 

This recipe took me on a trip down memory lane as I remembered standing at the meat counter as the butcher sliced luncheon meats according to my mom’s specifications. Dad liked bologna but my sister and I begged for the mac & cheese and/or pickle-pimento varieties. And, then there was a memorable fried bologna sandwich that Barbara Partin and I fried up in her mom's kitchen when we were teens. We cut a large slice of her sister’s German Chocolate Cake to accompany our sandwiches and dined “al fresco” near the tent she had set up in the  back yard.  

 

Power Packed Salami Pasta    4 to 6 servings

Salt 

One 1-pound box pasta (I used large elbow macaroni)

1/4 cup oil (I used olive oil)

8 ounces lunch meat, sliced thin (I used hard uncured salami)

2 cloves garlic, sliced

One 15-ounce can beans, rinsed (I used cannelini)

2 cups fresh greens (I used  spinach)

About 1 ½ cups tomatoes (I used fresh tomatoes that I peeled, seeded and cut into chunks)

2 tablespoons grated hard cheese (I used Parmesan)

1 teaspoon chili flakes, optional (I used just a sprinkling)

1. Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
2. Meanwhile, heat a large sauté pan over medium heat and add the oil. Once the oil is hot, add the salami and cook until crisp. 
   
3. Add the garlic and cook, stirring, an additional minute. Add the beans, greens, and tomatoes; cook, stirring, 1 minute more.
   
4. Add the pasta and reserved pasta water (because I added tomatoes and they expelled their juices as the mixture cooked, I did not need the extra pasta water) to the pan and simmer for several minutes as sauce thickens.
   
   
   
   
   
   
   
   
5. Remove from the heat, toss in the cheese and chili flakes if using and serve.
   
   We served our pasta with Turkish Bread..

Recipe without photos . . .

Power Packed Salami Pasta    4 to 6 servings

Salt 

One 1-pound box pasta (I used large elbow macaroni)

1/4 cup oil (I used olive oil)

8 ounces lunch meat, sliced thin (I used hard uncured salami)

2 cloves garlic, sliced

One 15-ounce can beans, rinsed (I used cannelini)

2 cups fresh greens (I used  spinach)

About 1 ½ cups tomatoes (I used fresh tomatoes that I peeled, seeded and cut into chunks)

2 tablespoons grated hard cheese (I used Parmesan)

1 teaspoon chili flakes, optional (I used just a sprinkling)

1. Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
2. Meanwhile, heat a large sauté pan over medium heat and add the oil. Once the oil is hot, add the salami and cook until crisp. 
3. Add the garlic and cook, stirring, an additional minute. Add the beans, greens, and tomatoes; cook, stirring, 1 minute more.
4. Add the pasta and reserved pasta water (because I added tomatoes and they expelled their juices as the mixture cooked, I did not need the extra pasta water) to the pan and simmer for 1 minute.
5. Remove from the heat, toss in the cheese and chili flakes if using and serve.

Salad-in-a-Jar, Italian-style

Instead of our usual sandwiches, I assembled salads in jars for our backroad Saturday outing. There are so many ideas and variations but I used an Italian theme simply because of the ingredients I had on hand. The ideas are limitless. The ingredient list is vague as I just added the amounts we wanted and assembled them in the order I preferred—there are no rules except to start with the dressing and then to place a durable food ingredient on top, one that can marinate without becoming soggy. 

Note: I first made these salads-in-a-jar in quart jars but that is a lot of food. Now we make them in wide-mouth pint jars.

Salad-in-a-Jar, Italian-style    2 quart-sized servings / cut amounts in half for pint jar 

INGREDIENTS

1/2 cup Creamy Italian Salad Dressing –homemade or commercial version with added chopped fresh herbs: rosemary, parsley, basil & oregano (or used dried Italian seasoning)

Chopped cucumbers with salt & pepper added (about 1 small)

Chopped tomatoes with salt & pepper added (about 2 medium)

Cannelini white beans, drained (about half of a 14.5 oz. can )

2 handfuls of baby spinach leaves

About 3/4 cup cooked pasta (a smaller sized variety; I used small shells)—after cooking marinate in several tablespoons of extra Italian Salad Dressed

About 1/4 to 1/2 cup uncured hard salami cut into halves or quartered

About 1/4 to 1/2 cup grated Parmesan cheese

About 16 pitted kalamata olives

Additional baby spinach leaves 

Sprinkling of additional Parmesan cheese

 

DIRECTIONS:

Advance Preparation: Make the salad dressing and cook the pasta and allow it to marinate in some of the salad dressing. Chop tomatoes and cucumbers and season with salt and pepper.

Salad assembly: Assemble jars in the order of the ingredients listed above, dividing ingredients among 2 jars.

Storage: Store jars in refrigerator until ready to eat. May be assembled the day before eating.

Final Preparation: Before eating, shake jars to distribute dressing. 

We took our Salad-in-a-Jar to one of our Saturday outing—this one to Wilson Lake. Here's Barry shaking the salad to distribute the dressing on our picnic.   

Scenic pics from our hike at Lucas Park, Wilson Lake 

Recipe without photos:

Salad-in-a-Jar, Italian-style    2 quart-sized servings / cut amounts in half for pint jar 

INGREDIENTS

1/2 cup Creamy Italian Salad Dressing –homemade or commercial version with added chopped fresh herbs: rosemary, parsley, basil & oregano (or used dried Italian seasoning)

Chopped cucumbers with salt & pepper added (about 1 small)

Chopped tomatoes with salt & pepper added (about 2 medium)

Cannelini white beans, drained (about half of a 14.5 oz. can )

2 handfuls of baby spinach leaves

About 3/4 cup cooked pasta (a smaller sized variety; I used small shells)—after cooking marinate in several tablespoons of extra Italian Salad Dressing

About 1/4 to 1/2 cup uncured hard salami cut into halves or quartered

About 1/4 to 1/2 cup grated Parmesan cheese

About 16 pitted kalamata olives

Additional baby spinach leaves 

Sprinkling of additional Parmesan cheese

 

DIRECTIONS:

Advance Preparation: Make the salad dressing and cook the pasta and allow it to marinate in some of the salad dressing. Chop tomatoes and cucumbers and season with salt and pepper.

Salad assembly: Assemble jars in the order of the ingredients listed above, dividing ingredients among 2 jars.

Storage: Store jars in refrigerator until ready to eat. May be assembled the day before eating.

Final Preparation: Before eating, shake jars to distribute dressing. 

One-Pot Italian White Bean Pasta (Pasta Faggioli) using on-hand ingredients

Even though I’m home during COVID-19, there are times I still want a quick meal with a minimum of fuss, and easy clean up. Combine that with the fact that our menus are mostly based on our well-stocked pantry and freezer . . . One-Pot White Bean Pasta seemed like a sensible choice. 

Everything is simply added to the pot, INCLUDING the uncooked pasta, and cold broth!  Bring it to a boil, then reduce to a simmer causing the starch to leach out of the pasta creating a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. IT REALLY WORKS!

There are many other variations—try Cheeseburger Pasta starting with cooked ground beef and adding macaroni to the pot. What about Mexican Pasta, Pizza Pasta or Tuna-Noodle? The ideas are endless for these easy-to-adapt recipe! Other One-Pot Pasta recipes on our blog:

One-Pot Pasta with Tomatoes  

Sausage Pasta Pot 

By the way, Italian cuisine is more than oodles of pasta noodles. Beans have a long history and remain a staple in every province. .

One-Pot Italian White Bean Pasta (Pasta Faggioli) using on-hand ingredients

I cut down the original recipe (see One-Pot Pasta with Tomatoes) and it made 4 servings for us. Simply double it for a larger family size portion. Add two cans of beans or add cooked meat (such as chicken) in place of the second can of beans. 

6 oz. pasta – I used thin spaghetti

About 8 oz. diced tomatoes with liquid 

1/2 large yellow onion, cut in thin strips

Sliced mushrooms, about 4 oz.

1/2 cup sliced celery

2 cloves garlic, thinly sliced

½ teaspoon red pepper flakes

1 tablespoon fresh oregano leaves, chopped or torn

2+ cups vegetable (or chicken) broth + 1/2 to 1 tsp. kosher salt & 1/2 teaspoon pepper

1 (15.5 oz.) cannellini beans drained

Hand full of fresh spinach, optional 

1 tablespoons extra virgin olive oil

Salt & pepper for seasoning as needed

Parmesan cheese for garnish if desired

1. Place pasta, tomatoes, onion, mushrooms, celery, garlic, red pepper flakes, oregano leaves in a large pot. Pour in vegetable broth + salt and pepper. Add beans and spinach. Drizzle top with oil.
   
   
   
   
   
   
   
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Also check pasta for tenderness and continue to cook until it meets your specifications.
   
3. Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
4. Serve with Parmesan cheese if desired.

Recipe without photos . . .

One-Pot Italian White Bean Pasta (Pasta Faggioli) using on-hand ingredients

I cut down the original recipe (see One-Pot Pasta with Tomatoes) and it made 4 servings for us. Simply double it for a larger family size portion. Add two cans of beans or add cooked meat (such as chicken) in place of the second can of beans. 

6 oz. pasta – I used thin spaghetti

About 8 oz. diced tomatoes with liquid 

1/2 large yellow onion, cut in thin strips

Sliced mushrooms, about 4 oz.

1/2 cup sliced celery

2 cloves garlic, thinly sliced

½ teaspoon red pepper flakes

1 tablespoon fresh oregano leaves, chopped or torn

2+ cups vegetable (or chicken) broth + 1/2 to 1 tsp. kosher salt & 1/2 teaspoon pepper

1 (15.5 oz.) cannellini beans drained

Hand full of fresh spinach, optional 

1 tablespoons extra virgin olive oil

Salt & pepper for seasoning as needed

Parmesan cheese for garnish if desired

1. Place pasta, tomatoes, onion, mushrooms, celery, garlic, red pepper flakes, oregano leaves in a large pot. Pour in vegetable broth + salt and pepper. Add beans and spinach. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Also check pasta for tenderness and continue to cook until it meets your specifications.
3. Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
4. Serve with Parmesan cheese if desired.

Cannellini Bean Dip

This is Barry's new favorite "everyday" snack  . . . a break from our usual hummus. 

Cannellini Bean Dip
1/2 cup olive oil + a little extra for drizzling
5 garlic cloves, sliced
2 teaspoons chopped rosemary
2 (15 oz.) cans cannellini beans, drained & rinsed
2 tablespoons tahini, optional
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt to taste
Chili, Cumin & Garlic blend (or use a mixture of cumin & chili powder) -- to sprinkle over the top

1. Heat olive in a skillet over medium heat Add sliced garlic cloves and rosemary and simmer until garlic is softened, about 2 minutes, let cool.
   
2. Puree the drained & rinsed cannelloni beans + tahini in food processor with the garlic oil mixture.
   
   
   
   
   
   
   
3. Add lemon juice, red pepper flakes, cumin and paprika; blend until very smooth. Taste and adjust seasonings, including salt, as needed.
   
4. Add dip to a serving bowl; drizzle with a little additional olive oil l and sprinkle with additional paprika and Chili, Cumin & Garlic blend. 
   
   
   
   

Recipe without photos . . .

Cannellini Bean Dip
1/2 cup olive oil + a little extra for drizzling
5 garlic cloves, sliced
2 teaspoons chopped rosemary
2 (15 oz.) cans cannellini beans, drained & rinsed
2 tablespoons tahini - optional
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt to taste
Chili, Cumin & Garlic blend (or use a mixture of cumin & chili powder) -- to sprinkle over the top

1. Heat olive in a skillet over medium heat.
2. Add sliced cloves and rosemary and simmer until garlic is softened, about 2 minutes, let cool.
3. Puree the drained & rinsed cannelloni beans + tahini in food processor with the garlic oil mixture.
4. Add lemon juice, red pepper flakes, cumin and paprika; blend until very smooth. Taste and adjust seasonings, including salt, as needed.
5. Add dip to a serving bowl; drizzle with a little additional olive oil l and sprinkle with additional paprika and Chili, Cumin & Garlic blend.

White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
   
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
   
   
   
   
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.
   
   
   
   
   
   
    

Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.