Winter Minestrone Soup

Winter Minestrone Soup

Committee meeting working lunch, 3/8/12 – served with the easiest homemade whole wheat bread

winter minestrone soup, low on liquid after sitting and absorbing for quite a while

Minestrone is an Italian soup that is always adapted to include whatever is on hand. This version is simple and easy to make, and if you have a slow-cooker, it can cook all day while you’re out, or overnight. Soaking the beans requires some advance planning, but you can also use canned beans and cook the soup for less time. For more information on cooking beans, see the dry bean guide.

• ½ lb dry beans, any variety or a mix (can substitute 1 can of beans – see notes in recipe)
• 1 tablespoon vegetable, canola, or olive oil
• 1 onion, roughly chopped*
• 2 carrots, roughly chopped*
• 2 cloves garlic, minced*
• 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary (optional)**
• 4 cups chicken stock or water
• 1 can diced tomatoes***
• 4 oz (1/4 box) dry pasta, any small shape
• salt
• black pepper

Soak the dry beans in lots of water (cover by at least 4 inches) for 8-12 hours. You can also quick-soak them: place dry beans in a pot with water to cover by 4 inches, bring to a boil for 1 minute, turn off heat, and allow to sit for 1 hour.

In a large soup pot (if you won’t be using a slow cooker) or a skillet, heat the oil. Add the chopped onion and carrots and cook on medium heat until the vegetables are just beginning to brown. Add the garlic (and rosemary, if using) and cook 1 minute more.

Stovetop instructions: Add the soaked beans, stock or water, and tomatoes. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 1-2 hours. (Note: if using canned beans, simmer only 15-20 minutes.) Add the pasta and cook for 10-15 minutes more, until pasta is tender. Add salt and pepper to taste and serve.

Slow cooker instructions: Transfer the cooked vegetables to the slow cooker. Add the soaked beans, stock or water, and tomatoes and cook on low for 8 hours or high for 4-6 hours, until beans are tender. (Note: if using canned beans, cook only 2-3 hours on low or 1-2 hours on high). Add the pasta and cook for 30 minutes more, until pasta is tender. Add salt and pepper to taste and serve.

Yield: 6 generous servings

*All of these can be grown here in Nebraska and stored fairly well.

**Fresh rosemary can be grown outdoors in the summer and indoors all year round. You can dry your own for later use.

***Summer tomatoes are simple to can for year-round use.

White Bean, Sausage, and Greens Soup

White Bean, Sausage, and Greens Soup

Committee meeting working lunch, 2/23/12

This soup is hearty and satisfying. Combine with a piece of bread to make a complete, flavorful, and inexpensive meal. For more information on cooking beans, see the dry bean guide.

• 2 teaspoons canola, vegetable, or olive oil, divided
• ½ pound Italian sausage, or other sausage, sliced into ⅓” thick rounds
• 1 onion, roughly chopped*
• 2 cloves garlic, chopped*
• 6 cups chicken stock or broth
• 1 can white beans (cannellini, great northern, or navy), 1 1/2 cups cooked white beans, or .5 lb dry white beans, soaked 8-24 hours and drained*
• optional additions: 1 bay leaf, 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 10 ounces fresh or frozen greens (spinach, kale, or chard, or frozen collard greens)*
• salt and pepper, to taste

Stovetop instructions (for canned or cooked beans):
In a large pot, heat 1 teaspoon oil. When hot, add sliced sausage and brown on both sides. Remove cooked sausage to a plate and return pot to the stove. Heat remaining teaspoon oil. Add chopped onion and cook over medium heat until beginning to brown, 7-9 minutes. Add garlic and cook 1 minute longer.

Add stock to the pot, scraping to release any browned bits on the bottom of the pot. Return the sausage to the pot, then add beans (and bay leaf and rosemary, if desired). Bring to a boil, then reduce to a simmer and cook for about 20 minutes. Add greens and cook 5-20 minutes more, until greens are fully cooked and tender (time will depend on type of greens and whether they are fresh or frozen – taste them to know when they are done). Add salt and pepper to taste, then serve.

Slow cooker instructions (for soaked dry beans):
In a large skillet, heat 1 teaspoon oil. When hot, add sliced sausage and brown on both sides. Remove cooked sausage to the slow cooker and return skillet to the stove. Heat remaining teaspoon oil. Add chopped onion and cook over medium heat until beginning to brown, 7-9 minutes. Add garlic and cook 1 minute longer. Remove garlic and onion to the slow cooker. Return the skillet to the stove. Add 1 cup of the stock and heat, scraping to release any browned bits on the bottom of the pan. Pour stock with browned bits into slow cooker.

To the slow cooker, add remaining stock and soaked beans (and bay leaf and rosemary, if desired). Cook on low for 8 hours, then add greens and cook for another 30-45 minutes, until greens are fully cooked and tender (time will depend on type of greens and whether they are fresh or frozen – taste them to know when they are done). Add salt and pepper to taste, then serve.

Yield: 5-6 servings

*All of these can be grown in Nebraska and stored for winter use.

Boston Baked Beans

Boston Baked Beans

Committee meeting working lunch, 2/9/12 – served with roasted sweet potatoes and whole wheat biscuits

Adapted from Simply Recipes

These baked beans take a long time to cook, but only a very short time to put together. If you have a slow cooker, you can let the beans cook overnight or all day long and return to a delicious meal with very little effort.

• 1 lb (2 – 2 ¼ cups) dried beans, preferably white beans such as navy beans or great northern beans, but you can use any kind*
• ⅓ cup molasses
• 3 tbsp mustard, preferably Dijon
• ⅛ teaspoon ground cloves
• 3 cups warm water
• 6-8 oz salt pork or bacon, chopped into ½” to 1” pieces
• 1 onion, chopped*

Soak beans in a large amount of water for 12-24 hours. Drain beans.

If you do not have a slow cooker, preheat the oven to 250 degrees.

In a medium bowl, combine molasses, mustard, cloves, and water.

Place half of the salt pork or bacon in a layer at the bottom of a slow cooker, if using, or a heavy ovenproof pot. Then add half the beans. Add all the onions in 1 layer, then add the rest of the beans. Place the remaining salt pork or bacon on top. Pour the molasses mixture over everything.

Cover the slow cooker and cook on low for 8 hours. If using the oven, cover the pot and place in the oven for 8 hours.

When the beans are done, taste them, and add salt if needed (if you used salt pork, you probably won’t need to, but if you used bacon, you will). Serve immediately, or refrigerate, then reheat and serve later – this dish gets better the second day.

Serves 5-6 as a main dish, 10-12 as a side dish.

*Beans and onions can both be grown in Nebraska and, when properly stored, last a very long time.

Roasted Garlic Bean Dip

Roasted Garlic Bean Dip

Committee meeting working lunch, 11/29/11 – Served with carrots, celery, and homemade wheat crackers.

This dip can be made using dried or canned beans. Serve with raw vegetables like carrots, celery, peppers, and broccoli, or with crackers or bread.

½ cup dried beans, any variety (or one can of beans)*
1 head garlic*
2 tablespoons vegetable or olive oil, divided use
Salt

If using dried beans, soak the beans overnight (up to 24 hours) in plenty of water. Then, rinse the beans, put them in a pot, and add water to cover by about 5 inches. Bring beans to a boil, then reduce to a simmer until beans are tender, 1-2 hours (taste them to see when they are done, and overcooked is better than undercooked in this recipe). (Can be done in advance – add a large pinch of salt to the water, cool, and refrigerate in the cooking water for up to 4 days.)

While the beans are cooking, preheat oven to 350º. Cut the top (pointed, gathered end) off of a whole heads of garlic, exposing the cloves. Place in a baking dish, drizzle with 1 tablespoon oil and a pinch of salt, and cover with foil. Roast until tender when cloves are pierced with a knife, 45-60 minutes. Squeeze cloves out of papery exterior. (Can be done in advance – refrigerate until ready to use.)

In a food processor or blender, combine cooked beans (prepared as above, or start at this step using canned beans) with roasted garlic cloves, remaining 1 tablespoon oil. Process or blend until smooth, then add up to 1 tablespoon cooking liquid (or liquid from can) to reach a dip-able consistency. Add salt to taste.

Yield: approximately 1 cup dip

*Both garlic and beans can be grown in Nebraska and stored for long periods of time.