Cooking for me, is fun and creative; I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop, sharing my day with her as I watched her cook. My time spent cooking with my mother motivated me to start my blog and share her cooking philosophy; I am amazed when I hear people say they can’t cook or don’t like cooking. I say if you love to eat, there is every reason to cook. 

On my blog, my goal is to make cooking easy and fun. I’m not interested in being intimidated by an overly pretentious recipe with expensive or hard-to-locate ingredients. And my personal dislike too many waisted steps. I don’t show off on my blog; I want you to easily make my recipes to enjoy with family and friends. I love to entertain, and when I do, I want to enjoy my guests, not hibernating in the kitchen.

During the winter months, I make large vats of soups and stews to freeze for consumption later that provides quick and easy dinners when you are short on time. My life is like yours, with an endless to-do list, so when I am short on time, I can open my freezer and discover an array of made ahead meals.

I make my own soups and stews because I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use the right seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option. 

I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!

If you want to make this a vegan or vegetarian stew, substitute plant-based sausage for chicken sausage.

White Bean and Sausage Soup

2 tablespoons extra-virgin olive oil, plus more for serving

2 medium carrots, finely diced

2 celery stalks, finely diced

1 shallot, chopped

2 garlic cloves, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

1  can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt

4 cups unsalted vegetable stock

2 teaspoons kosher salt, or to taste

2 thyme sprigs

1 large rosemary sprig

1 bay leaf

2 teaspoons balsamic vinegar

1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*

½ teaspoon black pepper

Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.

Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Remove the thyme, rosemary, and bay leaf. Ladle into bowls and serve hot.

 

• Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.

Enjoy!