Soup, Cake, and the Contents of My World Market Bag!
Friday, I was hoping Sean and his girlfriend, Olivia, would be coming up for their regular wash night and dinner. As soon as I found out they were coming, I decided to make another Hummingbird Cake. The last one was so good, I just knew they'd like to try it too.
I'm a terrible planner. I have always admired people who have great planning skills. Me? I wing it. Maybe it has something to do with moving so often as a kid. I seem to like the challenge of a last minute throw together. As I was out running errands, I pulled into the grocery store parking lot and dug through my World Market canvas shopping bag. I never leave home without my bag. It carries my prescription and non-prescription meds, cookbooks, cooking magazines, tissues, socks, sometimes flip flops, an extra bra (ya never know), paper, pen, coupons, snacks, chewing gum, headbands, and condoms--JUST KIDDING- I really don't carry headbands!
I grabbed a new cooking magazine from my bag and started searching for a recipe I could whip up last minute. I found it in "Cook's Country", a magazine somebody keeps sending me, even though I've written them three times telling them I did not subscribe to their magazine. Oh well, maybe I will now, because the recipe I chose was damn good! I chose a soup. Soups are iffy. Most soups require long cooking times or taste better after they've sat in the fridge overnight, but I knew I the kids are always starving when they arrive and will stop and grab fast food if there isn't something to dig into. I'm very anti fast food. I think it's very unhealthy. I also believe food can be prepared almost as fast at home if we're willing to be a little creative in the kitchen.
I changed up the recipe a bit to make it heartier.
After dinner and cake ...
(CLICK BELOW FOR RECIPE TOO!)
Olivia surfed the web....
.....and Sean surfed cable TV.
Check out his athletic abilities--two remotes at one time! I raised my boy right!
Italian Bean and Sausage Soup: Angelnina’s Version
2- 16 ounce can cannelloni beans (white kidney beans), drained and rinsed
4 cups low sodium chicken broth
4 links hot Italian sausage, casings removed (I used 4 Isernio’s Hot Italian Chicken Sausages found at QFC)
2 Tbsp E virgin Olive oil
½ large onion (I used TJ sweet)
2 large or 4 small garlic cloves, minced
½ teaspoon finely chopped fresh rosemary
1 28 oz can whole plum tomatoes (I used ¾ of can)
Salt and pepper
1 cup ditalini pasta
½ cup chopped fresh basil
1 cup grated parmesan reggiano
(revised from Cook Country Magazine)
NOTE: If I made this again, I would not add the pasta to the soup, I would keep it separate and spoon in the pasta with each serving. The pasta absorbs soup and next day is too mushy.
1. Puree ½ of beans in food processor or blender with 2 cups of chicken broth till smooth; set aside.
Cook sausage in dutch oven or large pot over med high heat, breaking up with spoon or masher, until no longer pink, about 5 minutes. Place sausage on plate and set aside.
2. Add oil and onions to pan you cooked sausages in and cook until softened about 6-10 minutes. Add garlic and rosemary for only 30 seconds or less! (Important not to brown garlic) and immediately add whole tomatoes and begin mashing them up. Now add remaining can of beans, the bean and broth mixture, cooked sausage, ¾ tsp kosher salt (or less), ½ tsp pepper. Bring to boil, then reduce heat and simmer about 15 minutes.
3. Bring a separate pot of water to boil and cook pasta to al dente--not all the way or it will get mushy when added to soup. Drain pasta and add to soup.
Stir in chopped basil and 1 /4 cup of parmesan or more to taste. Serve with remaining parmesan on side and with lots of homemade or bakery made Italian bread!
Season to taste with salt and pepper.