Zuppa Cloverdale

Winter has definitely arrived in the small town of Cloverdale. After 12 inches of snow, and sub-zero temperatures, one tends to prefer steaming hot bowls of something savory. When looking in the pantry and freezer for inspiration, I decided on soaking some flageolet beans, and pulled out a package of sweet Italian sausage. I still had a decent looking cabbage, and wha-la! Something savory and wonderful was going to happen.

Cabbage seems to be an under used vegetable. Part of the brassica family, it is high in vitamins C and K. It will help improve your digestion, is low in calories and high in soluble fiber (and you thought kale was the darling)! I love cabbage in salads, soups, stews, stir fries, rolls and roasted in wedges. We grow three different varieties of cabbage; savoy, red and a beautiful variety called Dead-On, a red tinged savoy. The following soup uses your basic white cabbage, but during the growing season I encourage you to go to your local farmers market and branch out. You will be surprised how vibrant color and texture can inspire your creativity.

ZUPPA CLOVERDALE

INGREDIENTS:

1. 1 cup dried, soaked and cooked flageolets or cannellini beans (alternatively you can use 1 15-ounce can of drained and rinsed cannellini beans)

2. 12 ounces sweet or hot Italian sausage (about 4 links) removed from casings.

3. 1 small onion, chopped

4. 3 cloves garlic, minced

5. 6 cups chicken stock (homemade if possible)

6. 4 cups cabbage, coarsely chopped

7. 1 teaspoon Italian seasoning

8. 2 tablespoons fresh lemon juice

9. 1/2 cup shredded pecorino cheese

INSTRUCTIONS:

1. If using dried beans, (which I highly recommend) cook these first. They should be soaked for 8 hours or overnight. Drain them and put in a heavy Dutch oven or pot and cover with cold water to about 1-2 inches above the beans. Place two cloves of garlic and a bay leaf in water. Bring to a boil, then lower the heat and simmer for 45-60 minutes or until tender. DO NOT SALT YOUR WATER!! Salt will prevent your beans from softening. When beans are done leave them in pot until ready to use; then drain and add them to your soup. Otherwise, simply drain your can of beans and leave in colander until ready to use.

2. In a large, heavy pot on medium-high, place your sausage links (casing removed) into pot. Break larger pieces up with a wooden spoon. Cook until browned and no longer pink. Add your onions and garlic; sauté until onions are soft.

3. Add chopped cabbage, stock and Italian seasoning. Bring to a boil, then lower heat to a simmer. Cook until cabbage is soft, about 15-20 minutes. Add drained beans.

4. Taste for seasoning, adding salt and/or freshly ground black pepper to taste. Remove from heat and add lemon juice.

5. Ladle into bowls and pass pecorino cheese if using.

Serves: 4-6

“To appreciate the beauty of a snowflake, it is necessary to stand out in the cold.” –Aristotle

#cabbage #chickenstock #Flageolets #Italiansausage