Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Soupe au Pistou
January 22, 2012
From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.
Cut into 1/2 inch cubes first four (4) items
- 1 lb butternut squash
- 2 carrots (6 ounces)
- 1 red potato (5 oz)
- 3 stalks celery
- 1 onion (8 oz) chopped
- 3 cloves garlic, minced
- 14 Cups chicken broth
Boil broth, and above ingredients, for 10 minutes.
- 1/2 lb zucchini cut into 1/2 inch cubes
- 1 red pepper cut into 1/2 inch cubes
- 2 TBs fresh chopped Basil
- 5 cans (15 oz) Cannellini beans, drained, rinsed.
Add above ingredients to broth, cover, simmer 20 minutes.
- 1/4 cup pistou (pesto)
Stir pistou into finished soup.
PISTOU
- 5 cloves garlic
- 2 1/2 C fresh basil leaves
- 2/3 C Olive oil
- 2/3 C grated parmesan cheese
or
- 2 cloves garlic
- 2 C fresh basil leaves
- ½ C oil
- ¼ C parmesan
Puree above ingredients, add some to each bowl.
Olsson Recipes 