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

Zuppa Toscana

Tags

kale, potato, sausage, soup

Olive Garden used to be one of my favorite Italian recipes. I loved their minestrone and salad, and most of all, their bread sticks. Somehow, I never really payed attention to their Zuppa Toscana, a creamy sausage and potato soup. Maybe because back then, I wasn’t a big fan of potatoes. But now that I am, I knew this was a soup I had to try. I searched online and found a lot of copycat recipes, most of which included bacon. While that might make for a better duplicate, I’m not a big fan of using bacon for flavoring in soup. I do love bacon, but I only want to use it if it will be a dominant flavor, not just a hidden component.

I settled upon these two recipes, and tweaked from there. I’ve made multiple batches of this soup over the last few months, making small changes here and there to make it exactly how I want it to taste. My biggest change was adding more potato… you can’t go wrong with more potato!

On a side note, I realize this isn’t an ideal summer recipe. But it’s a great comfort food. And despite the weather, sometimes I just crave soup! Besides, I read somewhere that when it’s hot out, you’re supposed to eat hot food to make you sweat, thus helping to cool you. So I’m helping you, and me! 🙂Zuppa Toscana

1 pound ground Italian sausage
1 large onion, diced
3-4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
½ cup white wine
3 cups water
3½ cups chicken broth
2 pounds Russet potatoes, peeled and thinly sliced
3 cups fresh kale (about ½ a bunch) chopped
1 cup heavy or whipping cream

In a large pot over medium heat, cook the ground sausage until browned, crumbling with a spoon as it cooks. Remove the cooked sausage with a slotted spoon and transfer to a bowl; set aside. Add the diced onion to the pot and cook until soft and translucent, about 5-7 minutes. Add the garlic and red pepper flakes and cook for about a minute, or until fragrant. Add the wine to deglaze the pan, stirring to loosen any browned bits from the bottom of the pan. Add the chicken broth, water, potatoes, and kale to the pot. Return the sausage to the pot. Bring the soup to a boil over medium-high heat, then reduce to a simmer over medium-low heat. Cover and let simmer for about 20-25 minutes, or until potatoes are tender. Stir in the cream and season with salt and pepper. Serve immediately.

Source: Adapted from Annie’s Eats and Tuscan Recipes