MINESTRA with SAUSAGE & GREENS

Minestra simply means "soup".  Here is comfort food at its best.  Please note the picture shows "little meatballs" which I substituted for the sausage.

1/4 Cup Chopped Bacon

2 Small Red Onions, coarsely chopped

5 Garlic Cloves, coarsely chopped

1 (8 oz ) can Cannelini Beans

3 Cups Greens, chopped (spinach, kale, Swiss chard, or mustard)

2 Cups Low Sodium Chicken Broth

2 Cups Water

4 Carrots, chopped

5 Red or Yellow Potatoes, 1-1/2" chop (either peeled or unpeeled as preferred)

1 Tsp dried Thyme

1 Tsp dried Basil

1/2 Tsp dried Oregano

3 Sausages, raw and sliced or pieces as preferred OR 10 raw tiny meatballs

1/4 Tsp Salt

1/4-1/2 Tsp Black Pepper

1/8-1/4 Tsp Cayenne Pepper to taste

Brown bacon on low in heavy pot or Dutch Oven then add onion and garlic and cook until onion is translucent stirring occasionally to keep garlic from scorching.  Add beans and greens, mixing to incorporate.  Next add broth and water, vegetables and herbs (excluding salt and pepper) and sausage or meatballs.  Bring to a boil over medium heat then reduce heat and simmer for 30 - 45 minutes or until sausages are cooked (partially covered).  Add salt and pepper to taste.

LENTIL SOUP with SMOKED BREAKFAST SAUSAGE

This recipe comes from a former Food Critic for the San Francisco Examiner, but since I found it about 20 years ago I cannot remember her name. Obviously I love it since I've been making it since then! I didn't include a picture because it doesn't photograph that well...which is no indication of how wonderfully comforting and delicious it is.

16 oz Lentils, rinsed and sorted
7 Cups Chicken broth or Vegetable broth
2 Teaspoons Salt (I use one)
1 Medium Onion, quartered
2 Carrots, sliced
1 Tablespoon Parsley
1 Teaspoon dried Thyme (I use two)
2 Bay Leaves
1/2# Mushrooms, sliced
4 Tablespoons Butter, or substitute
1/2# Smoked Sausage, sliced into small pieces (I use less)
1 Tablespoon Brown Sugar
1/4 Cup Dry Sherry

In a stockpot add lentils, stock, herbs, onion and carrots.  Bring to a boil and skim.
Simmer 1to 1-1/2 hours covered; adding only a little more stock or water if necessary.
Remove the bay leaf. Puree half the soup in a blender and add it back to the pot. While the lentils are cooking, saute the mushrooms in butter and add to the pot along with the smoked sausage, brown sugar and Sherry and simmer 15 minutes.
Season to taste with salt and pepper.

SPLIT PEA SOUP with HAM

Straight from Martha Stewart Everyday Food!

1 Tbsp Olive oil
1 med Onion, chopped
4 Carrots, thinly sliced
3 Celery stalks, thinly sliced
1 Tbsp dried thyme 
Coarse salt and ground pepper
14.5 oz reduced sodium chicken broth
16 oz green split peas, rinsed
1 ham bone, plus 2 cups ham cut into 1/2" cubes (optional)
2 Tbsp butter 
4 slices whole-wheat sandwich bread, crusts removed and cut into 1/4" cubes
1-2 Tbsp fresh lemon juice

In a Dutch oven or 5 quart heavy pot with lid, heat oil over medium heat.  Add onion, carrots, celery and thyme, season with salt and pepper.  Cook until vegetables begin to soften (5-8 minutes)

Add broth, peas, ham bone and 5 cups of water.  Bring to a boil.  Reduce heat to medium-low and simmer partially covered until peas are soft (30-45 minutes).

Meanwhile, make croutons.  In a large skillet, melt butter spread over medium heat.  Add bread and cook, tossing occasionally until browned and crisp. (4-5 minutes)Transfer to a paper-towel lined plate.

Remove and discard bone from soup.  Working in batches, puree only half the soup in a blender (don't overfill); return to pot.  Add ham cubes and cook until just heated through.  If necessary thin with water or chicken broth.  Add salt, pepper and lemon juice to taste.  Serve topped with croutons.