Italian Sausage & Bean Soup Recipe
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 16-20 minutes or until flavors are blended. Yield: 6 servings (2 quarts).
Originally published as Italian Sausage & Bean Soup in Taste of Home February/March 2012, p52
The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! A hearty and simple Italian peasant stew, which is more stew than soup.
- 1 Tbsp olive oil
- 1 pound Bernie’s Sweet Italian sausage, removed from casings
- 1 large yellow onion, half sliced and half minced
- 2 garlic cloves, minced
- 1 1/2 cups white wine
- 1 15-oz can of white beans (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 large (2-lb) savoy cabbage, quartered, then sliced into 1/4-inch thick slices
- 2 bay leaves
- 1 cup chopped parsley, loosely packed
- 1/2 cup to a cup of freshly grated Grana Padano or Pecorino cheese for garnish (or Parmesan)
- Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
- Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often.Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
- Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
- Add water, stock, salt, cabbage, sliced onion, bay leaves sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
A tasting of the stupendous sausage at Harvest Market – Champaign tomorrow at 10am and 2pm. Taste it to Love it! #Piemontesausage
Don’t miss the cooking lesson on Friday, straight from the experts, from 5:30-6:30. Join Piemonte Sausage for a cooking demo on an Italian classic, Cotechino with lentils. Learn the origins of the dish, how it is traditionally prepared and how you can prepare it at home! Grab a glass of wine and enjoy generous samplings.
Cotechino: A special sausage for a special dinner…Hand crafted using all natural pork, herbs and spices cotechino is popular throughout Italy. It is typically boiled and eaten as part of a Bolito Misto (Boiled Dinner with various cuts of meat and vegetables). Cotechino is also served with lentils during the holidays to ensure a prosperous New Year.
Product Description: All Natural Pork Shoulder, Pork Skin, Sea Salt, Dextrose, Black Pepper, Cloves, Garlic, Marjoram, Nutmeg, Cinnamon, Thyme, and White Wine in a Natural Beef Casing. Allergy Warning: Contains Wine (Sulfites).
For the record this is technically a salumi, a dried whole muscle. After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets. There’s no grinding and stuffing, in fact the process for curing whole muscles is a new project for these expert sausage makers.
So, the experiment includes salting the meat, curing it for a period of time, rinsing off the cure and then hanging it to age and dry in a meat curing refrigerator. Stay tuned!
by Ryan Burk WCIA ci Living Storyteller
You may not have ever given any thought to how sausage is made, but it actually is a very interesting process. I follow along with Piemonte Sausage to see how its done in this latest Made in Illinois.
Taste it you love it! It is that simple with Piemonte Sausage.
Piemonte Apple Cranberry Pecan Sausage Stuffing
¾ cup finely chopped onion.
1 ½ cups chopped parsley with leaves
1 cup butter or margarine (or substitute sausage drippings for part)
8 cups of soft bread cubes
1 ½ teaspoons dried sage leaves
1 teaspoon thyme
½ teaspoon pepper
1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.
- Remove casing from sausage crumble and brown. Set aside.
- Cook and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
- Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
- Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.
About 9 cups of stuffing (12 lb. turkey).
Taste it to love it!
The one and only owners of Piemonte Sausage, Claude and Susan, will be having a tasting of their great quality sausages on Sunday, November 20th, 4-6pm at Harvest Market, 2209 S Neil Street in Champaign
Stop by and experience the “tastiest,” hand crafted, all natural, artisanal, locally made sausage.
Wild Rice Stuffing
1 Pkg Long Grain and Wild Rice
1 ½ cups chopped celery
1 ½ cups sliced mushrooms
¼ lb. butter or margarine
1 cup giblet broth*, chicken broth
½ cup chopped fresh parsley
1 package herb stuffing mix (8 oz.) + ½ chopped medium onion
½ lb. Piemonte Colazione bulk sausage
3 beaten eggs
*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.
- Brown sausage with ½ chopped medium onion and set aside.
- Cook rice.
- While rice is cooking, saute’ celery and mushrooms in butter for 2 minutes. Add stuffing mix and hot broth, add parsley, mix well.
- Add cooked rice and mix.
- Stir in browned meat and beaten eggs.
- Stuff turkey or turn into buttered backing dish and cook at 325 degrees until brown and crusty (about 30 – 45 minutes)
Advanced Salumi Course Tuscany
20–25 October 2016, 17–22
On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.
Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.