About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Vegetable Soup with Cranberry Beans and Italian Sausage

1 tablespoon olive oil
1 cup chopped onion
1 leek, sliced thin
3 cloves garlic, minced
8 large leaves Cavolo Nero, stems removed, coarsely chopped
8 ounces chard stems, sliced thin
8 ounces summer squash, diced
3 cups poultry broth
3 cups water
10 ounces fully cooked spicy Italian Sausage (Framani), sliced thin
1 pound tomatoes, peeled and diced
2 cups cooked cranberry beans with their cooking liquid
chopped basil
salt to taste

Heat the olive oil in a large pot. Add the onion, leek, and garlic and sweat them a few minutes to soften. Add the rest of the ingredients and bring almost to a boil, reduce the heat and simmer until the vegetables are tender. Taste for salt. Add chopped basil just before serving.
Makes a big pot!

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