White Bean Soup with Crisped Prosciutto

Tags

beans, cannelini beans, lemon, prosciutto, sage, soup

It was a cold and rainy day yesterday. We haven’t had many days like that this winter, so I figured I had to take advantage of it while I could. And make soup! What could be more comforting than a bowl of soup while the rain hits the windows!

I’ve been on kind of a bean kick lately, trying lots of recipes involving beans in all sorts of ways. In this soup, they’re pureed down to a creamy delicious soup that’s loaded with vegetables. This sort of thing really is the best way to get me to eat my veggies! And like Courtney always says, make sure to fully read through the recipe! I initially forgot to add the lemon at the end, so when I tasted the soup it was definitely missing something. But once the lemon was in there, it gave it the perfect little zing it needed. And the prosciutto on top was the icing on the cake!

White Bean Soup with Crisped Prosciutto
Yield: about 8 cups

2 tablespoons extra-virgin olive oil, plus more for brushing
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, diced
4 large sage leaves, chopped
3 cloves garlic, chopped
1 bay leaf
6 cups chicken stock
2 (15-ounce) cans cannellini beans, drained & rinsed
Salt
6 – 8 thin slices prosciutto
1½ teaspoons freshly squeezed lemon juice, or more as needed

In a large 8-quart pot, heat oil over medium heat. Once the oil is shimmering, add the onion and cook, stirring occasionally, until they turn translucent, about 5 to 7 minutes. Add the celery and carrot; cook until softened slightly, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.

Add the chicken stock and beans; season with salt and pepper. Bring to a boil then lower the heat to maintain a gentle simmer. Cook, uncovered, until the vegetables are soft and have started to break down, 45 minutes to 1 hour.

Meanwhile, position the rack in the center of the oven and preheat to 350 degrees F.

Brush both sides of the prosciutto with olive oil and place each piece on a parchment lined baking sheet. Bake until they are slightly darker and wrinkly, 10 to 15 minutes; they will become crisp as they cool. Once cooled, break into shards and set aside.

To finish the soup, remove the bay leaf and puree the soup with an immersion blender, or use a blender or food processor and puree the soup in batches. Stir in the lemon juice and add more if needed; salt and pepper to taste. Serve immediately, topped with the crisped prosciutto.

Source: Shutterbean

Cassoulet-Style Sausage and Beans

Tags

beans, French, garlic, sausage, tomato, wine

So apparently we’re in for 6 more weeks of winter… I’ll believe that when I see it because so far we haven’t even had much of a winter! But my body knows what time of the year it is, and I therefore must cook accordingly. It’s time for soups and casseroles and comforting foods.

This dish is a quicker version of a French cassoulet, which is a slow-cooked stew or casserole with beans and meat. I don’t believe I’ve ever had a real cassoulet, but it’s okay because this dish can fill that void! All the flavors meld wonderfully, and the breadcrumbs add a nice crunch along with an extra garlic kick. Sausage and beans pair perfectly! I have Julia Child’s cookbook with a real cassoulet recipe in it, so maybe I’ll make it one day, but in the meantime I’ll stick with this tasty twist on sausage and beans! Cassoulet-Style Sausage and Beans
Yield: 4 servings

2 tablespoons olive oil, divided, plus more for drizzling
4 garlicky pork sausages
5 cloves garlic, minced, divided
¾ cup Panko breadcrumbs
2 tablespoons chopped parsley, divided
1 teaspoon dried thyme, divided
2 slices of thick-cut bacon, diced
½ onion, diced
1 (14.5-ounce) can diced tomatoes, drained
⅓ cup dry white wine
⅔ cup chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed

Preheat the oven to 475 degrees F.

Heat a skillet over medium heat. Add 1 tablespoon olive oil and heat until shimmering; add the sausages. After about 5 minutes, add the bacon to the sausages and sauté until bacon is golden brown and sausages are thoroughly browned on both sides. Remove sausages from the pan; set aside.

Meanwhile, make the breadcrumb mixture. In a small bowl, combine Panko, 1 minced clove of garlic, 1 tablespoon parsley, and ½ teaspoon thyme; season with salt and pepper. Add 1 tablespoons olive oil, stirring to evenly coat the breadcrumbs; set aside.

Lower the heat to medium-low and add the onion; season with salt and pepper. Sauté for about 5 minutes, or until onions start to turn translucent. Add the garlic and sauté another 2 minutes then add the tomatoes. Raise the heat to medium-high and cook until the liquid has evaportated and the tomatoes are just beginning to catch on the pan. Add the wine and cook until the liquid has evaporated again. Add the chicken broth, beans, 1 tablespoon parsley, and ½ teaspoon thyme. Cook for 1 minute, until the broth is bubbling.  Transfer the bean mixture to a wide, shallow baking dish and arrange the sausages on top. Top with the breadcrumb mixture and lightly drizzle with olive oil. Bake for 18 to 20 minutes, or until the sides of the pan are bubbling and the breadcrumbs are golden brown. Serve hot with a green salad.

Source: Adapted from French Revolution, as seen on Lilacs in May

Tuscan Bean Stew

Tags

beans, cannelini beans, carrot, celery, Italian, kale, onion

I totally didn’t realize there was so little time until Christmas! I’m so not ready yet! I had all these plans to make cookies and candies, and try all sorts of new and festive treats and share with you… but alas, I am running out of time. Guess I’ll have to see what I can bust out in the next week, and share what I can. There’s always next year to share more!

Now this soup isn’t festive, but it’s perfect for fall and winter. I tried this last year, and when the temps started dropping here, this is one of the first soups I got a craving for. It’s loaded with vegetables and beans, and is super hearty and filling. Cook’s Illustrated has a quick version, which is the one I used, and a longer version that uses dried beans. I would love to try this with dried beans, but I can’t seem to find dried cannelini beans in any stores nearby! Please let me know if you’ve ever found them, and if so where!! But anyways, if you’re a fan of beans and vegetables in soup, then you’ve got to try this delicious recipe!Tuscan Bean Stew

1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta or bacon, cut into ¼-inch pieces
1 large onion, chopped medium (about 1½ cups)
2 medium celery ribs, cut into ½-inch pieces (about ¾ cup)
2 medium carrots, peeled and cut into ½-inch pieces (about 1 cup)
8 medium garlic cloves, minced
3 cups chicken broth
2 cups water
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 bay leaves
1 (15-ounce) can diced tomatoes, drained
1 medium bunch kale (about 1 pound), thick stems trimmed and leaves coarsely chopped
1 sprig fresh rosemary

Heat oil and pancetta or bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots; cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, tomatoes, and kale. Increase heat to high and bring to simmer; reduce heat and simmer for 10 minutes. Add rosemary and simmer another 10 to 15 minutes, or until vegetables and greens are fully tender. Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.

Source: Adapted from Cook’s Illustrated, March 2008