Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.

Zuppa de Fagioli

I created this simple and flavourful soup using ingredients almost solely from our CSA box from "Cooper's CSA Farm & Maze"!  This is considered a peasant soup in Italy and is often passed over for the more popular minestrone, however I urge you to try it.  Not only is this nutritious and easy to create, it is colourful  and flavourful!!

ZUPPA DE FAGIOLI

Ingredients:

2 - 14oz cans of low-sodium cannellini beans (you can substitute white kidney beans)

1 tbsp. EVOO

I leek (white and light green parts), trimmed, sliced in half, cleaned and thinly sliced

2 garlic cloves, crushed

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/2 tsp dried oregano

2 celery stalks, diced

1 carrot, diced

2lbs spinach, trimmed and roughly chopped (you can substitute kale or Swiss chard)

2 ripe tomatoes, diced

4 cups low-sodium vegetable or chicken stock

Salt and pepper to taste

1/4 cup Parmesan cheese (optional)

• Put 1 can of beans with its liquid in a blender or food processor, and process until smooth.  Drain and rinse other can of beans.
• Heat oil in a heavy bottomed pot over medium heat.  Add leek, garlic, thyme and oregano.  Cook for 2 to 3 minutes, or until the leeks are soft.  Add celery, carrot, spinach and tomato; cook for a further 2 to 3 minutes, or until spinach is wilted.
• Stir pureed beans and stock into vegetable mixture.  Bring to a boil, then reduce heat to medium low and simmer for 5 to 10 minutes, or until vegetables are tender.
• Add drained beans and stir until heated through.  Season to taste with salt and pepper.
• Serve in warm bowls topped with grated Parmesan cheese.
• ENJOY!