Tag Archives: Italian sausage

Zuppa Cloverdale

Winter has definitely arrived in the small town of Cloverdale. After 12 inches of snow, and sub-zero temperatures, one tends to prefer steaming hot bowls of something savory. When looking in the pantry and freezer for inspiration, I decided on soaking some flageolet beans, and pulled out a package of sweet Italian sausage. I still had a decent looking cabbage, and wha-la! Something savory and wonderful was going to happen.

Cabbage seems to be an under used vegetable. Part of the brassica family, it is high in vitamins C and K. It will help improve your digestion, is low in calories and high in soluble fiber (and you thought kale was the darling)! I love cabbage in salads, soups, stews, stir fries, rolls and roasted in wedges. We grow three different varieties of cabbage; savoy, red and a beautiful variety called Dead-On, a red tinged savoy. The following soup uses your basic white cabbage, but during the growing season I encourage you to go to your local farmers market and branch out. You will be surprised how vibrant color and texture can inspire your creativity.

ZUPPA CLOVERDALE

INGREDIENTS:

  • 1 cup dried, soaked and cooked flageolets or cannellini beans (alternatively you can use 1 15-ounce can of drained and rinsed cannellini beans)
  • 12 ounces sweet or hot Italian sausage (about 4 links) removed from casings.
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken stock (homemade if possible)
  • 4 cups cabbage, coarsely chopped
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shredded pecorino cheese

INSTRUCTIONS:

  1. If using dried beans, (which I highly recommend) cook these first. They should be soaked for 8 hours or overnight. Drain them and put in a heavy Dutch oven or pot and cover with cold water to about 1-2 inches above the beans. Place two cloves of garlic and a bay leaf in water. Bring to a boil, then lower the heat and simmer for 45-60 minutes or until tender. DO NOT SALT YOUR WATER!! Salt will prevent your beans from softening. When beans are done leave them in pot until ready to use; then drain and add them to your soup. Otherwise, simply drain your can of beans and leave in colander until ready to use.
  2. In a large, heavy pot on medium-high, place your sausage links (casing removed) into pot. Break larger pieces up with a wooden spoon. Cook until browned and no longer pink. Add your onions and garlic; sauté until onions are soft.
  3. Add chopped cabbage, stock and Italian seasoning. Bring to a boil, then lower heat to a simmer. Cook until cabbage is soft, about 15-20 minutes. Add drained beans.
  4. Taste for seasoning, adding salt and/or freshly ground black pepper to taste. Remove from heat and add lemon juice.
  5. Ladle into bowls and pass pecorino cheese if using.

Serves: 4-6

“To appreciate the beauty of a snowflake, it is necessary to stand out in the cold.” –Aristotle

Basic Comfort

As we dive into our pantry’s and larder’s, there are few things more affordable than beans. I always have assorted cans on hand for dinners that come together quickly. But when it comes to a texture and flavor difference, I can’t recommend enough, using dried beans. My goodness, could anything be more pantry stable and down right cheap? As many of us are home more than usual due to the pandemic, this is the perfect time to simmer up a pot of these amazing nuggets.

There are four dried beans that I always have on hand, both for their versatility and flavor: cannellini, chickpeas, dark red kidneys, and black. You can create beautiful soups, stews, salads and braises. It is not difficult to cook dried beans; it’s really a matter of time. Although I own an Instant Pot, I prefer to cook beans on the stove. I find that electric pressure cookers give you a lack of control. The beans tend to split and rupture their skins when cooked in a pressure cooker. The beauty of controlling the simmer and cooking time is they will be just right for your application. The only thing you really need to plan is soaking them overnight.

A pot on cannellini’s ready for the stove.

Sometimes you will cook beans to add to your recipe; other times they are part of the recipe and are cooked with your meat. There are a few nuances that I suggest when cooking beans. The most important one is don’t salt your beans while they are cooking. Salt makes the skins tough and doesn’t allow the bean to become soft. Once your beans are cooked to the texture required for your recipe, then feel free to add salt. Beans require salt! I also like to add a few cloves of garlic and a bay leaf, but this is an option, not a requirement. There is such a thing as the pot liqueur or the bean cooking liquid. When I cooked beans for this stew, I dished up a cup of the beans, pot liqueur and topped it with homemade basil oil. I literally swooned!

The following stew is a great way to use cooked cannellini beans. You can use either bulk Italian sausage or link. If you use links, you will simply remove their casings before cooking. The spinach adds a nice texture and color. If you don’t have spinach, you can use Swiss chard or ribboned kale or leave it out completely. The stew will still taste great!!

ITALIAN STEW WITH CANNELLINI AND SAUSAGE

INGREDIENTS:

  • 2 cups dried cannellini beans
  • 3 cloves garlic and 1 bay leaf (optional)
  • 4 ounces pancetta, finally cubed
  • 1 pound bulk/or 5 links, Italian sausage, casings removed
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken stock
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon fresh rosemary, minced
  • 3 carrots, peeled and diced 1/4 inch
  • 2 cups (packed) fresh baby spinach
  • Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS:

FOR THE BEANS:

  1. Soak your 2 cups of beans overnight. Cover them with about 4 inches of water.
  2. Drain your beans and place in a Dutch oven of enamel covered cast iron pot and cover with water about 2 inches. Add garlic and bay leaf if using. Bring to a boil, then turn heat down to a simmer. Cover and cook 45-90 minutes until soft. Once soft, add 1 teaspoon Kosher salt and simmer 15 minutes more. Drain and separate beans in half. You will puree one half to thicken stew.
Italian sausage and pancetta

FOR STEW:

  1. If using links, take the sausage meat out of its casings and crumble it into a large soup pot, along with the pancetta.
  2. Cook over medium-high heat for 10-15 minutes, until thoroughly cooked and slightly browned. Meanwhile, prep the other ingredients.
  3. Transfer the sausage and pancetta to a plate lined with paper towels, leaving 2 tablespoons of fat in the pot (spoon any excess out).
  4. Add the onion to the pot and sauté for 3-5 minutes or until soft and translucent. Add garlic and cook for 1 minute more.
  5. Add the beans, chicken broth, Italian seasoning, and rosemary. Stir thoroughly and dissolve any browned bits in the bottom of pot. Simmer for 5 minutes.
  6. With an immersion blender, (I use a quart Mason jar) puree the remaining half of cooked beans until smooth. Add them back to the pot, along with the sausage and pancetta. Cover and simmer for 15 minutes.
  7. Remove stew from heat and stir in the baby spinach. The spinach will wilt in about 2 minutes. Taste and adjust seasonings. Serve hot.

Serves 4-6

Ready to serve
Savory Italian bean and sausage stew.

” A stew sustains you against the hungers of the world.”

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