Tuscan Soup with Farmers Sausage

This soup has become a household favourite lately.  Tuscan bean soup is a bowl full of comfort.  The beans make it rich and creamy, without cream, and the Tuscan flavours of sage really deliver the warmth.

Enjoy!

Tuscan Bean Soup with Farmers Sausage

1 medium - large onion, thinly sliced
3-5 cloves garlic, chopped
1 package farmers sausage, sliced (can use wonderful Italian sausages with fennel, for example, but this was on hand)
2-6 cups cooked beans (yes, that much variation because it is up to you what you like.  I used pinto beans, from dry, that I quickly cooked in the Instant Pot)
2-6 cups tinned chopped tomatoes (Because it is Spring and good fresh tomatoes are impossible)
3 red peppers (yellow, orange, also good, but green would change the flavour)
2-4 tbs chopped fresh sage, or crumbled dry.  (Beans can take a lot of flavour added)
1 tbs dried chilies (more or less, it is your soup)
Salt and pepper, to tastes.  Beans need salt
water, as needed
olive oil, to start sautéeing

In a large pot, sauté the onions and garlic.  Add the sliced farmers sausage and cook until mostly cooked through. Add the peppers and cook for 5+ minutes before adding the tomatoes and seasoning.  Simmer until the beans are well incorporated and breaking down.  Check seasonings and enjoy!  Lovely with bread.

Tuscan Stew with Roasted Chicken

This is a rich stew, that is simple to prepare, with great flavours.  Perfect winter comfort.

Tuscan Stew with Roasted Chicken

6-10 chicken legs, back on, skinned
4-6 cloves garlic
2 tsp dried sage, or 2 tbs chopped fresh sage
1 tsp dried thyme
salt, to tastes
1 tsp pepper
1/4 cup water
1/4 cup olive oil

1-2 onions, sliced
olive oil, for sautéing 
4-8 cloves garlic, smashed and chopped
2 tsp dried sage, or 2 tbs chopped fresh sage
2 large tins chopped tomatoes (because Winter tomatoes)
2 tsp dried thyme
2 tbs good tomato paste
2 cups chicken stock or water
1/2 cup white wine or vermouth
4-8 cups cooked white navy beans, (or try heritage beans from Berard Farms from the St. Norberts Farmers Market)
4-8 potatoes, cubed
4-8 carrots, in coins
salt, to tastes (a fair amount, as potatoes and beans need salt)

For the chicken; purée garlic, spices, salt and pepper, oil, and water and cover all of the chicken.  Easiest to do with gloves and a large bowl.  Set aside in the fridge to marinate.

Preheat the oven to 350ºF.

For the stew; Sauté the onions until translucent, and then add the garlic.  Add tomatoes and herbs and spices.  Let simmer for a while and add remaining ingredients.

Transfer the stew to a large roasting pan.  Place the chicken on top, submerging slightly. Roast, open, for at least 1 hour, or until the chicken is tender.

Enjoy, with toasted Focaccia.  Try crispy fried sage leaves, to garnish.

Under the Tuscan Sun with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting these dishes, back by popular demand it would seem, on behalf of the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on a variety of plants found in the Tuscan regional cuisine and MLCC Product Ambassador, Sheila Nash, provided excellent pairings for each course.

Reception beverage: Americano Cocktail (Campari, Red Vermouth and Soda)
1. Crostini Toscani
Paired with 61 Franciacora (10649) $27.24
(serves 4)

2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley

Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.

Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.

Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.

Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.

2. Fave con Pecorino
Pared with Vernaccia DOCG Rocce Delle Macie (867184) $14.09 and Vion Nobile Di Monte Veccia Cantina (7936) $25.53
(serves 4)

2 lbs fava beans, peeled
4 ounces Pecorino Toscano, sliced into 1/2 inch/1 cm long matchstick-thick segments
1/4 cup olive oil
fine sea salt
freshly ground black pepper
2 leaves radicchio, sliced very thinly

Place the fava beans and pecorino in a small mixing bowl. Drizzle the olive oil over the top and season with salt and pepper. Toss very gently, just to combine the flavours and not to break the beans or crush the cheese.
Mound a quarter of the beans and cheese in the centre of each salad plate. Top each serving with a few slivers of radicchio.


3. Sage Butter pasta (Burro e salvia)
Paired with Poggio al Tufo Vermentino Tommasi (730841) $17.14 and Nipozzano Chianti Fescobaldi (107276) $19.87

100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

4. Zabaione (Zabaglione)
Paired with Vin Santo Badia di Morrona (7997) $21.99

6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.


Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.