Ribollita

It's a well-established fact that once I've acquired a beloved new cookbook, I can rarely restrain myself from getting a little obsessed. After pouring through each and every page, bookmarking as I go, how can I restrain myself? In continuing the Mollie Katzen recipe theme started earlier this week, I have another ready to go.

Ribollita is one of most delicious culinary creations of Tuscany, and like so many beloved dishes, originated as peasant fare. Literally meaning "reboiled", this dish began as a repurposing of the previous day's minestrone or vegetable soup, fortified with leftover bread. I'm fortunate enough to be deliberately preparing this meal rather than cobbling it together from leftovers, but I have no less appreciation of this affordable collection of humble vegetables melded into a hearty stew.

This meal is a labor of love and leisure, the kind of weekend project to let to lazily simmer on a Sunday afternoon while you mill about the house or relax with a good book. It might be tempting to short cut the process with some canned cannellinis, but much of flavor comes from the herb-infused beans and bean broth used later to cook the vegetables, so look to a different recipe for a quick ribollita. This can be streamlined a bit into a weeknight meal by preparing the beans the night before you'd like to serve the soup, making sure to reserve some of the bean broth as well. Each bite is herby and earthy and delicious down to the core in the vegan rendition, but the savory Parmesan takes it one more scrumptious step that my Dairyland origins wouldn't let me dream of omitting. Finally, a slice of rustic bread is absolutely imperative for staying honest to the peasant origins and more importantly, mopping up every last bit of beans, veggies, and broth.

Ribollita
adapted from The Heart of the Plate by Mollie Katzen
serves 6

For the beans:
1 cup dried cannellini beans, soaked for at least 4 hours (preferably overnight)
3 large garlic cloves, peeled and halved
3 fresh sage leaves
1 3-inch spring fresh rosemary
Several sprigs fresh thyme
1 medium Parmsan rind (up to 4 ounces; optional)

1. Drain the soaked beans and place them in a large pot along with enough fresh water to cover by at least 2 inches (3 inches is even better). Add the garlic and herbs and bring to a boil.

2. Lower the heat to a simmer and cook, partially covered, for 1 1/2 hours, or until the beans are as soft as they can get while still keeping their shape. (Make sure they are truly soft. No undercooked beans!) If you like, you can add the Parmesan ring about 45 minutes into the simmering.

3. Remove from the heat and drain in a strainer set over a large heatproof bowl, saving the cooking water. (Fish out the herbs and Parmesan rind, if using; it's okay to leave in the garlic.)

For the stew:
3 tablespoons olive oil
2 cups chopped onion (1 large)
2 celery stalks, diced
1 large carrot, cut into half circles about 1/8-inch thick or into bite-sized chunks
3/4 teaspoon salt, or more to taste
2 tablespoons minced or crushed garlic
1/2 pound green cabbage, cut into bite-size pieces (2 heaping cups)
1 large or 2 small bunches lacinato kale (1/2 pound total), stemmed and chopped fairly small (4 packed cups) or spinach or other hearty greens
Black pepper
About 6 slices artisan bread (day-old is fine), sch as ciabatta or Pugliese, toasted
Grated aged Parmesan, Pecorino, or Asiago (optional)

1. Place a soup pot or Dutch oven over medium heat for about a minute, then add 2 tablespoons of the oil and swirl to coat the pan. Add the onion and cook, stirring frequently for 5 minutes, or until the onion begins to soften. Stir in the celery, carrot, 1/4 teaspoon of the salt, and 1 tablespoon of the garlic and cook for another 5 minutes, stirring often.

2. Stir in the cabbage, kale, and remaining 1 tablespoon garlic, sprinkling them with another 1/2 teaspoon salt as you go. The pot will be crowded at first, but the vegetables will cook down. Cover and cook, stirring frequently, until all the vegetables are tender, about 10 minutes. Add small amounts of the bean cooking water (1/2 cup at a time) if needed to prevent sticking, but otherwise try to force-cook the vegetables in their own moisture, adding as little water as possible.

3. When the vegetables are done to your liking, add the beans, stirring them in gently so they don't break. Add a little more bean-cooking water, if you wish. Cover again and cook for just a few more minutes. Taste to adjust the salt and add a good amount of black pepper.

4. Serve hot, drizzled with the remaining 1 tablespoon olive oil, and topped with the toasted bread. If you want to enjoy a cheese-crusted experience, spoon the stew into ovenproof ceramic bowls (as you would with French onion soup), top with the bread sliced, sprinkle some cheese over the bread, and broil briefly.

Quinoa and White Bean Stuffed Acorn Squash

Thanksgiving is rapidly approaching and while that means I'll spend many hours in the kitchen lovingly preparing that meal, it also means that I don't have as much time for my regular eats in the days leading up to the big event. With crusts to be rolled, cranberries to be sauced, and birds to be brined, it's godsend to have a meal that spends much of its time unattended in the oven. Requiring little hands-on time without sacrificing flavor, this nutritional powerhouse is precisely what I needed to keep me on point rushing around house tackling chores.

Whenever I prepare dried beans or grains, I make big batches, portion them out, and store them in the freezer. This preparation leaves me without an excuse to skip a home-cooked meal and is what allowed me to put dinner on the table with a scant 20 minutes of effort on hectic weeknight. But even if I had to cook quinoa and drain a can of beans, it would be worth the effort. Those hearty ingredients blend with seamlessly with sweet squash, savory Parmesan, and fresh lemon, so though quite simple, it hits all the taste buds quite nicely and in lovely balance. For me this was fueling up for pre-Thanksgiving preparations, but if you're hosting someone who won't be partaking in the turkey, there's no reason not to break this out for the big event as well.

Quinoa and White Bean Stuffed Acorn Squash
adapted from HGTV
serves 2

1 acorn or festival squash
1 tablespoon butter

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup cooked quinoa
1/2 cup prepared white beans
1 ounce baby spinach (optional)
1/4 cup freshly shredded Parmesan cheese
1 tablespoon fresh lemon juice

1. Preheat oven to 400 degrees F.

2. Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the two pieces of squash on a baking sheet.

3. Divide the butter in half and place each pat of butter in the center of the squash. Season with salt and pepper. Add 1 cup of water to the bottom of the baking dish to ensure that the bottom of the squash doesn't burn.

4. Place the squash in the oven and let it roast for 60-70 minutes until the insides of the squash are fork tender.

5. In a large skillet, add the olive oil over medium high heat. Sauté the onion for about 5 minutes until they are translucent. Add the garlic and sauté for 1 minute more. Add the beans, quinoa, and spinach, if adding, and cook until greens are wilted and quinoa and beans are warmed through. Remove the skillet from heat, mix in half of the Parmesan cheese, and adjust seasoning as needed.

6. Place half of the quinoa mixture in each of the squash cavities. Sprinkle half of the remaining Parmesan on each squash half.

7. Place the squash back into the oven for about 5 to 10 minutes, just until Parmesan cheese is melted. Remove from oven and serve immediately.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Leek, Potato and Spinach Stew

Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore.

Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.

If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.

Leek, Potato and Spinach Stew
adapted from Eating Well
serves 4 to 6

1 tablespoon extra-virgin olive oil
2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/4 teaspoon salt
1 cup dry white wine
1 pound new or red potatoes, halved and thinly sliced
4 cups reduced-sodium chicken or vegetable broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Smoky Greens and Beans over Polenta

When it's cold outside, I crave hearty meals like this one. A hot, buttery, cheesy bowl of polenta topped with hearty greens and creamy beans is the perfect comfort food for the dark days of winter-balanced and nutritious, but still rich and savory, and just plain soul-satisfying. I've been in a bit of rut lately with kale, pretty much just roasting it every chance I get (see here, here, here, and here) because, as is so often the case, I get a little obsessed with a particular ingredient or preparation. And while I'd never turn down some roasted kale, I like to broaden my horizons a little bit and try something different. I've made a soup similar to ribollita with kale and white beans in the past and really enjoyed it, and this dish keeps the delicious, classic combination of white beans and kale, uniting them with velvety polenta. It's not quite a stew, but whatever you'd like to call this dish, it's a pure bowl of cold weather comfort. Don't have any polenta? The kale and bean mixture would still be delicious over barley, rice, or even pasta. Not a fan of kale? Spinach would make a fine substitute, though the cooking time for the greens would be drastically reduced. Hopefully this recipe will provide a little inspiration for your winter menu, when it's all too easy to get stuck in a meat-and-potatoes rut.

Smoky Kale and Beans over Polenta
adapted from Bon Appetit, via Epicurious
serves 4

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can fire-roasted diced tomatoes in juice
1 1/2 teaspoons smoked paprika
1 141/2-ounce can vegetable broth
8 ounces coarsely chopped kale
1 15-ounce can cannellini or navy beans, rinsed and drained
1 cup polenta (I like Bob's Red Mill)
3 cups water
Salt and freshly ground black pepper
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese, plus additional for serving

1. Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, bring water and 1/2 teaspoon salt to a boil in a medium pot over medium to medium-high heat. Slowly add polenta, stirring constantly, and reduce heat to medium-low. Continue to cook for 5 minutes, until polenta is thickened. Remove from heat, stir in butter and Parmesan cheese, and season to taste with salt and freshly ground black pepper. Divide polenta between four bowls and top each with one-fourth of the bean and kale mixture. Grate additional Parmesan cheese over the top, if desired, and serve hot.

Creamy Parmesan Polenta with White Beans and Roasted Kale

Did you get a chance to enjoy the wonders of Roasted Potatoes Colcannon with Eggs? If you did, here's another wonderful way to enjoy roasted kale, and if not, here's another way to further tempt you to give roasted kale a chance. This plate of Italian-inspired happiness came about on a night when I was feeling a bit lazy and uninspired and was hunting around for some nutritious components I could put together quickly for a balanced meal. Crispy, salty roasted kale is every bit as irresistible here with polenta as it is with eggs-the combination of salty, crispy kale and creamy, rich polenta is so delicious that you won't be able to decide if it is the kale or polenta you've started (or rekindled) a love affair with (and it's probably both). The creamy cannellini beans blend seamlessly into the rich and savory polenta with the kale providing the perfect crunchy textural contast. This dish can best be described as pure comfort and is sure to make many  more appearances on my dinner table in the coming chilly winter months.

Creamy Parmesan Polenta with White Beans and Roasted Kale
serves 2

1/2 pound kale-stems and ribs removed, leaves chopped
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup polenta
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese
1 cup prepared white beans, preferably cannellini, kept warm


1. Preheat the oven to 350°. In a large bowl, toss chopped kale with olive oil and salt and pepper to taste. Spread in an even layer on a prepared rimmed baking sheet. Bake for 20 to 25 minutes, or until kale is browned and crispy, tossing occasionally.

2. Meanwhile, bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. Add polenta to saucepan, reduce heat to medium or medium-low and cook, stirring constantly, for about 5 minutes, until polenta is thickened. Remove pan from heat, stir in butter and Parmesan, and season to taste with salt and pepper.

3. Divide polenta evenly between two plates, topping each mound of polenta with half of the beans. Place half the kale alongside on each plate and serve hot, scooping up some of the beans, polenta, and kale in each bite.

Whole Wheat Penne with Spinach and Cannellini Beans

Lately I've really been making an effort to incorporate more beans into my diet-they're a healthy, inexpensive, and delicious versatile pantry staple. I used to eat beans primarily in baked beans, chili, or soup but recently I've really discovered a love of beans in pasta, salads, and wraps. The nutty flavor of whole wheat pasta complements beans extremely well in this dish, the spinach keeps it light and fresh, and the Parmesan adds richness and saltiness. If you're not a fan of spinach, broccoli rabe or arugula would make excellent substitutions, chickpeas could stand in for the cannellini beans, and this dish can easily be made vegetarian by using vegetable stock in place of chicken broth. Although it's not a culinary masterpiece, this is another tasty, nutritious, and easy-to-prepare dish for gathering the family around the table after a busy work day.

Whole Wheat Penne with Spinach and Cannellini Beans
adapted from Bon Appetit, via Epicurious
serves 4

1 tablespoon olive oil
1 large onion, chopped
4 large garlic cloves, minced
2 cups canned unsalted chicken broth or vegetable stock
1 15 1/2-ounce can low-sodium cannellini beans, rinsed and drained
8 ounces fresh spinach
8 ounces whole wheat penne, freshly cooked
Salt and frshly ground black pepper
Crushed red pepper flakes (optional)
2 ounces grated Parmesan cheese

1. Heat olive oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add spinach by handfuls until wilted, then add cannellini beans and cook until beans are warmed through. Transfer spinach mixture to large bowl and add cooked pasta.  Season pasta with pepper and crushed red pepper, if using; sprinkle with grated Parmesan and toss well. Serve warm.

Tuscan Kale and White Bean Soup

For the next couple of months, my recipe inspirations are going to come from what I receive in my winter CSA boxes. Among many other greens, I received a beautiful bunch of kale. I've only cooked kale myself a couple of times, but kale and white bean soup had been on my list of things to try for a while. I also got carrots, garlic, and onions in my plentiful share and this soup allowed me to put a lot of my produce to good use. This soup isn't a show-stopper, but it's a satisfying and healthy dinner that can be easily put together quickly on a weeknight or weekend. Although the beans are plenty filling, carnivores may want to add some feta and spinach chicken sausage or Italian sausage for an evening heartier meal; those who like things spicy might also want to add some red pepper flakes for a bit of heat.

Tuscan Kale and White Bean Soup
adapted from Whole Foods
serves 4

2 tablespoons extra-virgin olive oil

1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
2 large carrots, peeled and sliced
1/2 t. kosher salt or to taste*
Grated or shaved Parmesan cheese, optional

1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots, cover, and bring to a slow boil. Cook 5 to 10 minutes or until kale and carrots are tender**. Add beans and heat through. Season to taste with salt and freshly ground black pepper and top with Parmesan cheese, if desired. Serve hot with a piece of crusty bread for dipping.

 

*This will vary depending on how much your canned tomatoes or beans were salted  (if at all) and how salty the vegetable broth is. I use no-salt-added vegetables when I can and low-sodium broth because I prefer to adjust the salt level myself.

**This time will vary quite a bit depending on how if you are using young or mature kale, and how large your carrots slices are.

Prosciutto and White Bean Pizza

This pizza was inspired by Tuscan White Bean Burgers and Chorizo Pizza and is more or less a hybrid of those two recipes, as well as my desire to use up some odds and ends in my fridge and cabinets. Sometimes when my mind wanders I'll have a bolt of inspiration for a new recipe and I'll rush to write down my ideas before I forget what feels like a brilliant idea. Sometimes these turn out to be great recipes and sometimes I look back at the notes I leave for myself and wonder what the hell I was thinking. Luckily, this recipe falls into the former category. These non-traditional pizza toppings would also make a great panini, if you're not in the mood for pizza.

Prosciutto and White Bean Pizzaserves 4

1 onion, peeled
1 head garlic
1 T. plus 1/2 t. olive oil
15 oz. can cannellini beans (or other white beans), drained and rinsed
1/2 to 2 T. water
1/4 t. kosher salt, or to taste
1/2 c. pitted, sliced Kalamata olives
12-inch whole grain pizza crust
1 to 2 oz. sliced ham or prosciutto, cut into small pieces
1 c. shredded fontiago cheese

1. To caramelize the onions, tut the onion in half through the stem and slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a pan over medium-low heat and add onion, tossing to coat with oil. Cook slowly, stirring occasionally until caramelized, about 30 minutes. If the onions begin to burn, lower the heat. Set aside.

2. Meanwhile, roast the garlic. Break the head of garlic into individual cloves and remove the papery skins. Toss the cloves in 1/2 teaspoon of the oil and spread out on a small baking sheet (a toaster oven works well for this). Roast at 300 degrees F for 25 to 30 minutes, stirring the cloves frequently until the largest clove can easily be pierced with a knife. Cool slightly.

3. Preheat oven to 425 degrees F (or as directed on pizza crust package). Place 1 c. beans, and garlic in a food processor and process until smooth, adding water as needed to achieve to desired consistency. Add salt to taste. Spread evenly over crust.

4.  Distribute caramelized onions, remaining beans, olives, and ham evenly over bean puree. Top with shredded fontiago cheese. Bake at 425 degrees F for 8 to 12 minutes, or as directed on crust package, until cheese is beginning to brown. Let cool slightly and slice into 8 pieces.

Tuscan White Bean Burgers

My husband had to go out of town for a few days on a work trip, but that's no reason for me to stop cooking delicious and healthy dinners. He prefers burgers made from meat, so I decided to try out another veggie burger recipe while he was away. I'll admit, it's kind of a lengthy time investment, but it is totally worth it for not only the delicious, healthy dinner, but the wonderful, homey aroma that fills the air as the garlic roasts and onions slowly caramelize. Raw onions and garlic won't lend nearly as complex and pleasing flavor to the burgers, so don't cut those first steps short.

I cut my burgers in half and put them in pitas, but they would be equally as good on regular hamburger buns or on top of a nice green salad. These burgers are great hot from the oven and even cold the next day.

Tuscan White Bean Burgers
from Veggie Burgers Every Which Way by Lukas Volger

1 onion, peeled
4 T. plus 1/2 t. olive oil
1 head garlic
1 1/2 cups cooked white beans (cannellini or navy beans)
1 egg
3 fresh sage leaves, minced
1/2 c. sliced pitted Kalamata olives
Squeeze of fresh lemon juice
1/2 c. toasted bread crumbs, or more if needed
Salt
Freshly ground black pepper

1. Caramelize the onions: Cut the onion in half through the stem and then slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a heavy-bottomed saute pan over medium-low heat and add the onion, turning to coat. Cook slowly, stirring occasionally and lowering the heat if the onion begins to burn, until caramelized, about 30 minutes. Cool.

2. Meanwhile, roast the garlic. There are many methods, but I prefer this one: Break the head of garlic into cloves and clean off most of the papery skins. Toss the cloves in 1/2 teaspoon of the oil and spread out on a small baking sheet (a toaster oven work great for this). Roast at 300 degrees F for 25 to 30 minutes, shaking the pan and stirring the cloves around frequently, until the largest clove can be effortlessly pierced with a knife. Cool.

3. Preheat the oven to 375 degrees F.

4. In a food processor, puree 1/2 cup of the beans with half the roasted garlic, half the caramelized onion, the egg, and half the sage.

5. Chop the remaining onion and roasted garlic coarsely and place in a mixing bowl. Add the remaining beans and coarsely mash with a potato masher. Fold in the pureed bean-egg mixture, remaining sage, the olives, and lemon juice. Fold in the bread crumbs, adding more if necessary-just until the mixture begins to pull from the side of the bowl (it will be a wet mixture). Season with salt and pepper. Adjust seasonings. Shape into 4 patties.

6. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until slightly firmed and cooked through.

Vegetable and Spicy Sausage Soup

Yes, another recipe from the March 2010 issue of Cooking Light. I think this will be last one and I'll be back to cookbooks or recipes from one of many other magazines I receive. The current issue of Cooking Light that arrived earlier this week doesn't have nearly as many tempting recipes, so I'll be broadening my recipe source again.

This soup is spicy and satisfying, despite being healthy and low in calories. I had to add a little butter to the pan before cooking my veggies since the sausage didn't render enough fat. I added the sausage back in with the pureed vegetable/bean mixture and broth so the sausage flavor would have more time to infuse the rest of the soup. I also used a few tablespoons or so of fresh parsley instead of fresh rosemary since I had fresh parsley on hand.

Vegetable and Spicy Sausage Soup
from Cooking Light, March 2010

4 ounces 50%-less-fat sausage (such as Jimmy Dean)
1.5 c. finely chopped onion
1.25 c. finely chopped zucchini
1/2 c. finely chopped carrot
1/3 c. finely chopped celery
1/2 t. kosher salt, divided
2 garlic cloves, minced
2 T. tomato paste
1/8 t. ground red pepper
3 c. fat-free, less-sodium chicken broth, divided
1 (15.5-ounce) cans organic cannellini beans, rinsed, drained, and divided
1/3 c. half-and-half
1 t. chopped fresh rosemary
1/2 t. freshly ground black pepper

1. Heat a large Dutch oven over medium-high heat. Add sausage to pan and cook for 4 minutes or until browned, stirring to crumble. Remove from pan; keep warm.

2. Return pan to medium heat. Add onion, zucchini, carrot, celery, 1/4 t. salt, and garlic; cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in 2 T. tomato paste and red pepper; cook for 1 minute, stirring constantly. Place 1 c. vegetable mixture, 1/2 c. broth, and 1 can of beans in food processor and process until smooth.

3. Return pureed bean mixture to pan. Add remaining 2.5 c. broth and 1 can beans; bring to a boil. Reduce heat, and simmer for 20 minutes or until vegetables are thoroughly cooked. Remove from heat, and stir in remaining 1/4 t. salt, half-and-half, rosemary, and 1/2 t. black pepper.