. . .And Yet Another Zuppa Toscana Variation

I'm sure getting lots of mileage from the one or possibly two times I ordered the Zuppa Toscana at the Olive Garden 15+ years ago! Sometimes it just works that way with those of us who are diehard 'foodies' You try something and just have to break it down, and analyze it so you can recreate it on your own whenever a crazy craving hits. And for me, every time I make it it's slightly different from the last!

This happened also after my first experience with Gazpacho at La Paella, a Spanish restaurant south of Madison, Wisconsin that's no longer in operation. Their's was different from most in that, in addition to the usual tomato, cucumber, onion, garlic, etc., it had carrot, vinegar and a couple other unique ingredients. It was the best ever! I'll work on more Gazpacho again this summer. But, for now. . .it's Zuppa Toscana time! 

Heat a little EVOO in a heavy pot, then add:

1# pork sausage
1 lg. purple onion
~ use only 1/2c chopped fine right now

Saute these together until lightly browned.

Next the following sliced or chopped vegetables go into the pot:

1-2 lg. carrots

the rest of the purple onion
4 colorful -seeded- mini peppers
2 baby bok choy - white parts only for now
1-1/2# scrubbed potatoes - I don't peel mine
the sliced bok choy green tops
a bunch of dinosaur kale - take out the rib and slice

Sauté all this only until steamy and sizzling. Add 2c fresh cold water. Simmer a half hour, then stir in:

Several tablespoons of Better Than Bouillon - chicken or vegetable flavor. Also, (a couple bay leaves, dried oregano, marjoram, rosemary -or- a generous amount of some good Italian Seasoning) black and red pepper, granulated garlic and garlic salt. Add more water.

Next, add 2-3 drained-rinsed cans of your favorite beans, 3 tablespoons of finely chopped sun-dried tomatoes and all or part of a 22oz. jar of Alfredo sauce. Add more water again if needed and check the flavors until you feel they're right. Simmer another half hour or so to blend the flavors and throw in some chopped, fresh parsley now if you want. This is great on a chilly Winter day. By itself or with a simple, fresh green salad and some crusty sourdough garlic bread. . .Lin

Kale, White Bean, Mushroom and Sausage Soup

First, pick your beans. Today 6oz. of GOYA brand, dried, Small White Beans seemed right.

Rinse, sort, and cook according to package directions. You can skip this step - if you'd rather - by just using 1 or 2 cans of drained, rinsed white beans.

While the beans are simmering, or resting, do the sausage and vegetable prep, chopping and/or slicing, all the following, then sauté the first group in a 5-6 quart pot for 10 minutes before adding the rest.

1 sm.-med. onion

2 lg. cloves garlic

2 lg. purple shallots

2 stalks celery

1 lg. carrot

2 colorful mini peppers

12oz. lg. fresh mushrooms

3T good quality EVOO

1 lg. bunch dinosaur kale - ribbed, sliced-chopped

~ 4oz as shown in the colander

10oz. seasoned chicken sausage

~ mine is 'pear, gouda, with savory spices'

prepared white beans

1-2T chicken Better Than Bouillon

1T Italian Seasoning 'mortared' to powder

1-2t fresh ground black pepper

a sprinkle of cayenne pepper

3c cold, fresh water

After adding the 2nd group of ingredients, cover and simmer on low heat for 45 minutes, then add the pasta.

7oz. dry, broken Italian Chitarra

~ or regular dry, spaghetti pasta

3-5c water 

Bring back to a low bubble, cover and simmer another 15 minutes, or when pasta is the way you like it. Top with a little dry, aged, flavorful cheese before serving. 

This is so perfect for the cool, breezy, 60° day we're having here in northern Minnesota, USA on this October Wednesday. Wish I could give each of you a big, steamy bowl of this right now. . .Lin

Whole Grains, Lentils and Greens

¾c basmati brown rice

⅓ yellow pepper-chopped

5 cloves of garlic-minced

2T black truffle EVOO

¾-1t Penzeys California Seasoned Pepper

3c fresh cold filtered water

½c quinoa, millet, buckwheat mix

½c brown or green whole lentils

2t Better Than Bouillon soup base

1 bunch of dinosaur kale

Sometimes I revert back to my vegetarian-vegan ideals and all I want is some really good grains and greens! Today is one of those days. Sauté the first group of ingredients, adding just a little water at the end, when everything starts browning, to prevent it from sticking. Next add the quinoa mix, the rest of the water, lentils and the BTB soup base - I always have several flavors, but for this, mushroom sounded good.

Wash the kale first in warm soapy water, then in cold water until the water is clear. De-vein the leaves by pulling or cutting them away from the center stalk and throw that away or out for your bunnies and squirrels. Bundle the leaves together, slice them and cross-cut the slices if they're too big. Add them to the pot. Stir this, cover and let it simmer slowly until the water absorbs, the grains are tender and the kale is nicely cooked.

Add the sliced cilantro leaves and stems, cover to keep everything warm. Fluff it up and check the seasonings just before serving.

Mmmmm, Grains and Greens! 😊 Lin