italian white bean soup

I made a german feast one night, ask which consisted of sausages with carmelized onions and sauerkraut on top of some boiled potatoes with a mustard dill vinaigrette…



Sausages:
2 Hot Chicken Sausages (better with Pork Brats, approved but healthier with the chicken)
2 Chicken Andouille Sausages
1 medium to large yellow onion
sugar
store-bought sauerkraut

Carmelize onions by sauteing them until they’re just turning brown, then sprinkle a little sugar on them to sweeten. Remove from pan. Then Sautee Sausages til they’re cooked though and slice up…put everything back in the pan to keep warm.

Potatoes:
1 little bag of red creamer potatoes
Olive Oil
Vinegar (I only had balsamic, but would be better with some white wine vinegar)
Dijon Mustard
Dill (fresh is better, but I only had dried)
Salt
Pepper

Peel just the center of the potatoes (just run the peeler once round in a circle), so that the taters will cook faster and so that they’ll be purty. Boil them til tender.
In a bowl, wisk together the ingredients, using more vinegar than oilve oil and a good amount of mustard (even if it seems like too much) and about a tablespoon of the dried dill (a little more if fresh).
Pour the dressing over the cooked potatoes and toss til they’re covered.

Serve with potatoes on the bottom, and the sliced sausage, onions, and sauerkraut on top. mmm!
So I made this soup b/c i wanted something nice and warm for cold days…something healthy…something cheap…



1/2 box pasta elbows
1 giant bag of baby spinach
2 boxes chicken broth
4 garlic cloves, treat stuff chopped
1/2 cup ground prociutto
1 big can Cannelini beans

Sautee garlic and prociutto. Add Chicken broth and bring to slight boil. Add pasta and beans and cook til pasta is tender. Add spinach and wait til wilted. Serve with a little parmesan on top.

Sausages:
2 Hot Chicken Sausages (better with Pork Brats, prescription
but healthier with the chicken)
2 Chicken Andouille Sausages
1 medium to large yellow onion
1 tbsp. sugar
store-bought sauerkraut (use as much as you like)

Caramelize the onions by sauteing them until they’re just turning brown, about it
then sprinkle the sugar on them to sweeten. Remove from pan. Then Sautee Sausages til they’re cooked though and slice up…put everything back in the pan to keep warm.

Potatoes:
1 little bag of red creamer potatoes
1 tbsp. Olive Oil
1 tbsp. white wine Vinegar
2 tbsp. Dijon Mustard
1 tbsp. fresh Dill
Salt & Pepper to taste

Peel just the center of the potatoes (just run the peeler once round in a circle), illness
so that the taters will cook faster and so that they’ll be pretty. Boil them til tender.

In a bowl, wisk together the rest of the ingredients. Pour the dressing over the cooked potatoes and toss til they’re covered.

Serve with potatoes on the bottom, and the sliced sausage, onions, and sauerkraut on top.

1/2 box pasta elbows
1 giant bag of baby spinach
8 cups chicken broth
4 garlic cloves, this site
chopped
1/2 cup ground ham or sausage
1 big can Cannelini beans

Sautee garlic and ham/sausage. Add Chicken broth and bring to slight boil. Add pasta and beans and cook until pasta is tender. Add spinach and wait til wilted. Serve with a little parmesan on top.

One Comment

  1. ohhh Yummmmyyyyy! I think you should post the recipe for a black bean red roasted pepper soup with sweet and sour shrimps….THat would be an awesome IDEA!!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>