Tuscan Bean Soup - Sept. 26, 2016

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed

1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed

3 tablespoons olive oil, plus more for drizzling on bread

1/2 pound diced pancetta

2 cups diced yellow onions

1 cup diced celery

1 cup diced carrots

4 cloves garlic, sliced

Salt and freshly ground black pepper

1 (14-ounce) can diced tomatoes

1 (14-ounce) can chick peas, drained and rinsed

2 quarts chicken stock, plus extra water if needed

2 sprigs rosemary

3 sprigs thyme

1 sprig oregano

1 bay leaf

1 teaspoon red chili flakes

2 heads kale, stems removed and cut into bite size pieces

1 loaf Italian peasant bread, cut into thick slices

Parmigiano-Reggiano, grated, for serving

 

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

 

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Autumn Red Bean Casserole (Sept. 20, 2016)

Autumn Red Bean Casserole

4 Tbsp Butter
3 Medium Yellow Onions, Chopped
1 Large Green Pepper, Chopped
1 Large Clove Garlic, Minced or Pressed
1 lb. Sausage (links or bulk)
3 Cans (15 1/4 oz. size) Kidney Beans, rinsed and drained
2 Cups Dry Red Wine - get a good quality wine...drink the rest:)
1 Bay Leaf and 2 or 3 Whole Cloves
3 Tbsp Tomato Paste
Salt
Freshly Ground Pepper

Butter a 3 Qt. Casserole, set aside.
Melt remaining butter in a heavy skillet, add onions, green pepper and garlic. Saute about 5 min.
Put drained beans in casserole, add sautéed vegetables. In same skillet, brown sausage. Add to bean mixture.

Meanwhile, bring wine to boiling point with Bay Leaf and Cloves, then thoroughly stir in Tomato Paste, discarding Bay Leaf and Cloves.  Pour over bean casserole, salt and pepper to taste. Stir.

Bake at 350 at least 1 hour. Longer cooking improves flavor. Or make the day before.

Serve with mixed green salad and a hearty bread.
Enjoy!

Zucchini Soup - Aug. 9, 2016

2 pounds small to medium zucchini (about 5) stems trimmed but not peeled
1 tablespoon olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1/2 medium jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 (32 oz.) carton reduced-sodium chicken broth
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil
6 tablespoons freshly grated parmesan cheese

1. Slice part of one zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne strip about 1 to 1 1/2 inches long. Set aside to use at garnish at end.

2. Quarter all the remaining zucchini lengthwise, then cut into 1/2 to 1 inch cubes. Set aside.

3. Heat olive oil in a Dutch oven over medium high heat. Add onion and carrot, cook stirring frequently about 3-5 minutes or until onion is tender. Add jalapeno and garlic, cook 1 minute.

4. Add broth and zucchini cubes, season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender.

5. Add basil and cook 2-3 minutes.

6. Remove soup from heat. Carefully, using an emersion blender, blend soup until smooth. (Or allow soup to cool slightly and ladle - in batches - into a blender.) Blend soup until smooth, not frothy.

7. Return to stove and reheat if necessary.

8. To serve, ladle into serving bowls and top each with julienne strips of zucchini and sprinkle fresh grated parmesan cheese on top.

Enjoy!

Caldo Verde (Portuguese Kale Soup)

10 oz. Chourico sausage - 1/4 in. sliced
1 large Spanish onion - diced
2 cloves Garlic - sliced. Don't be afraid to go for a 3rd or 4th. The Portuguese love their garlic.
6 medium Yukon Gold potatoes - diced (Peel if you like, but their skins are thin and they're fine if well washed)
4 Cups Water or half water half Chicken stock or broth
6 Cups Chicken Stock
1/2 lb. Kale or collard greens - thick middle stem removed and leaves cut into 1/2 squares
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Olive Oil for sausage sauté
2 Tablespoons Olive Oil for pureeing

Heat the olive oil in a large pot over medium heat. Add the Chourico slices and cook until lightly browned, 3-5 min. Using a slotted spoon, remove the sausage to a plate, trying to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot, saute until translucent and very soft. Sprinkle in the garlic and cook 2 minutes more.

Add the potatoes, cover everything with water and chicken stock. Bring to a boil then lower the heat so the soup gently simmers. Cook until the potatoes are almost done - check for "almost done" because you don't want them mushy (15 minutes or so depending on how small you've diced them.)

When the soup is cool enough to handle, puree 1 Cup solids, 1 Cup liquid and 2 Tablespoons Olive Oil together until smooth.

Add the puree back into the soup along with half of  the sausage.

Add the greens and bring everything back to a boil. Reduce heat and simmer 20 min. or until the greens are tender and still bright green.

Season with salt and pepper to taste (the sausage will provide salt and seasonings, so taste before you add more!)

Ladle the soup into bowls and garnish with the remaining slices of sausage. Chef's Note: Cooling the soup overnight and reheating it the next day will do wonders for its flavor!

Carefree Crock Navy Bean Soup

1 pound dried navy beans, rinsed and drained
6 cups chicken broth
1 onion, chopped
2 stacks celery, chopped
2 cloves garlic, pressed
1/2 bay leaf
1 can diced tomatoes, undrained
salt and pepper to taste

Combine everything except the tomatoes in a crock-pot. Cook on High for 1 hour, turn to Low and cook 8-10 hours.

When the beans are tender, add tomatoes.

crock pot summer corn chowder

5 russet potatoes, scrubbed well and cubed
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained (I used 4 ears of fresh)
2 tablespoons butter
1 can chicken broth
1 cup milk

In a crock-pot, add everything except the milk and cook on low for 8-9 hours. (You know your own crock-pot, so adjust the time accordingly. I cooked the chowder for 5 hours.)

Add the milk and cook for another 30 minutes, then serve up!

(Not Your) Basic Black Bean Soup

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, pressed
1 small red bell pepper, chopped
1/2 teaspoon oregano (if using fresh herbs, triple the amount: 1/2 t dried = 1 1/2 t fresh)
1/2 teaspoon thyme
1 teaspoon cumin
pinch red pepper flakes
2 cans chicken broth
2 cans black beans, drained (we added a third can of beans at the very end - whole beans)
salt and pepper to taste

In a soup pot, heat oil over medium-high heat and add onion, garlic, and bell pepper. Cook until pepper is wilted and onion is translucent. Do not let garlic brown. Add spices and chicken broth; bring to a boil.

Add 2 cans beans, bring back to a boil. Salt and pepper to taste.

In a blender, puree halt the soup (in batches). Add puree back to soup, reheat (this is where you can add the optional third can of drained beans) and serve.

We served this with a cilantro and sour cream topping that took this Basic Black Bean soup to the next level. Heavenly!