RECIPE

Hearty soups and stews

BY BELINDA SMITH-SULLIVAN

MIXED BEANS & HAM SOUP

SERVES 6–8 Nothing is more warming than the one-pot wonders we refer to as soups and stews. Use one pot, double the recipe and have enough to last for two meals. And if you are lucky, there will even be some left over to freeze for a future craving! It doesn’t get any better than this.

MICHAEL PHILLIPS

1 pound (16 ounces) mixed dried beans, soaked and liquid discarded 2 tablespoons olive oil 1 large onion, diced 3 carrots, peeled, halved, and cut diagonally into ¼-inch slices 2 stalks celery, diagonally sliced 1 tablespoon minced garlic 4 cups unsalted chicken stock (more if needed) 2 bay leaves 2 cups diced ham 1 large zucchini (or 2 small), quartered and sliced into ¼-inch slices 2 tablespoons tomato paste 1 15-ounce can diced fire-roasted tomatoes Kosher salt

Fresh ground black pepper 1 teaspoon dried thyme

Pinch, red pepper flakes 2 cups packed fresh spinach (or kale) ¼ cup chopped fresh parsley, for garnish

Grated Parmesan, for garnish

Soak dried beans for two hours then drain the liquid, according to the Chef’s Tip below. In a Dutch oven over medium-high heat, add olive oil. Saute onions, carrots and celery until onions are translucent. Add garlic and cook an additional minute. Add beans to pot. Add stock and bay leaves. Reduce heat, cover and simmer for 1–1½ hours until beans are tender. Add ham, zucchini, tomato paste, tomatoes, salt, pepper, thyme and red pepper flakes. If needed, add more stock at this time. Stir well to combine and simmer an additional 30 minutes. Turn off heat and stir in spinach. Serve garnished with parsley and Parmesan.

CHEF’S TIP Quick soaking method for dried beans. Sift through beans to remove any debris or stones. Place beans in a pot and cover with water, at least 2 inches above beans. Over mediumhigh heat, bring to a boil and cook for 2 minutes. Turn off heat. Cover pot and let sit for 2 hours. Drain and continue with recipe.

In a Dutch oven over medium-high heat, add olive oil. Add chicken and cook until mostly cooked through. Add onion and cook until translucent; add mushrooms and continue stirring until cooked. Add carrots, potatoes, garlic, stock and tomatoes. Stir to combine and add bay leaves, salt, pepper, pepper flakes, oregano and thyme. (Ingredients should be covered by stock.) Reduce heat to medium-low and cook, uncovered, for 30 minutes. In a small bowl, mix cornstarch with 2 tablespoons water and stir into stew mixture. Simmer to desired thickness. Stir in parsley and serve.

CHICKEN, MUSHROOM & POTATO STEW

SERVES 6–8

2 tablespoons olive oil 1½ pounds chicken breast or thighs (boneless and skinless) cut into bite-size pieces 1 large onion, diced 8 ounces mushrooms, sliced 3 carrots, peeled, halved and cut diagonally into ½-inch slices 1 pound mini potatoes, halved 2 garlic cloves, minced 4 cups unsalted chicken stock 1 14.5-ounce can diced tomatoes 2 bay leaves

Kosher salt

Fresh ground black pepper

Pinch, red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried thyme 1 tablespoon cornstarch ¼ cup fresh chopped parsley

GINA MOORE MINESTRONE SOUP WITH SAUSAGE AND PASTA

SERVES 6–8

1 pound ground Italian sausage 1 large onion, chopped 2 carrots, peeled, halved, and cut diagonally into ½-inch slices 2 celery stalks, sliced diagonally 2 garlic cloves, minced 2 8-ounce cans tomato sauce 1 15.5-ounce can cannellini beans, drained 1 14.5-ounce can diced tomatoes 4 cups unsalted beef broth, plus more if needed

Kosher salt

Fresh ground black pepper

Pinch, red pepper flakes 2 tablespoons Italian seasoning 1 sprig fresh rosemary 1 ounce piece of Parmesan cheese rind, for thickening and flavor, optional 6 ounces cavatappi or favorite small pasta

Grated or shaved Parmesan, for garnish In a Dutch oven or large pot over medium-high heat, cook sausage until all pink is gone. Remove and drain on a paper towel-lined plate. Drain excess grease except for 1–2 tablespoons. (Or add olive oil, if needed.) Add onions, carrots and celery and cook until onions are translucent. Add garlic and cook 1 minute longer. Return sausage to pot and add tomato sauce, beans, tomatoes, broth, salt, pepper, pepper flakes, Italian seasoning, rosemary and Parmesan rind. Stir well, lower temperature and simmer for 30 minutes. At this point, if adding pasta, add 1–2 cups additional stock. Add pasta and cook 8 minutes or until pasta is done. Remove Parmesan rind and rosemary sprig. (It’s okay if needles have fallen off rosemary sprig into the soup.) Serve in individual soup bowls sprinkled with lots of Parmesan cheese and crusty bread on the side.

What’s cooking at SCLiving.coop EASY BEEF BURGUNDY STEW Find Chef Belinda’s rich recipe for this classic winter warm-up at SCLiving.coop/food/chefbelinda

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