Thursday, January 29, 2009

Tuscan Bean Stew with Sausage and Cabbage

After making the Creamy Cabbage and Potato Stew, I had about 2/3 of my monster cabbage left. Lucky me, I also had "zesty" Italian sausages in the freezer. A quick stop at the market for a pound of dried Great Northern beans, and I was ready to make The Bitten Word's Tuscan Bean Stew with Sausage and Cabbage.

See this beautiful fond?
















It went down the drain. I'm so ashamed. I was prepping the night before making the soup, and decided I could save some time the next day by sauteing the sausage then refrigerating overnight. Stupid stupid me.

Anyway. Moving on. Here's a picture of sauteing veggies. Just 'cause.
















When it came time to add the cabbage, I got a little worried. My trusty Descoware was too small! But I forgot that cabbage wilts quickly. So I was soon able to add more. Then wait a little. Then add more. Until I had what I thought was an appropriate ratio of cabbage to other stuff.
















Verdict? Very good soup. Sausage, greenery, beanery. How could you go wrong?

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2 comments:

Bob said...

Oh no! That's a shame about the fond. Fond rules. Ah well, if the end product is good that's the most important thing. :)

Vicki said...

Hi Bob - It was great, but I keep thinking about what the fond would've added :(