Jamie's Portuguese White Bean Soup
INGREDIENTS:
8 oz Mushroom-flavored or plain
-penne pasta
1/4 c Chicken broth
1/4 c Plus 1 teaspoon dry white
-wine
1 tb Cognac
8 Asparagus spears; chopped
1 Yellow bell pepper; thinly
-sliced
Freshly ground pepper;
-sugar, salt to taste
2 Turkey sausage links;
-cooked, crumbled, about
2 1/2 oz Each
2 Plum tomatoes; chopped
1 c Mushrooms; thinly sliced
1/3 c Water
1 ts Each: olive oil; cornstarch
8 oz Mushroom-flavored or plain
-penne pasta
1/4 c Chicken broth
1/4 c Plus 1 teaspoon dry white
-wine
1 tb Cognac
8 Asparagus spears; chopped
1 Yellow bell pepper; thinly
-sliced
Freshly ground pepper;
-sugar, salt to taste
2 Turkey sausage links;
-cooked, crumbled, about
2 1/2 oz Each
2 Plum tomatoes; chopped
1 c Mushrooms; thinly sliced
1/3 c Water
1 ts Each: olive oil; cornstarch
Chicago Tribune
Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh twist with this recipe.
Preparation time: 15 minutes Cooking time: 15 minutes Yield: 2 servings
1. Cook pasta according to package directions. Drain; set aside and keep warm. 2. Heat the broth, 1/4 cup of the wine and cognac to a boil in medium skillet over medium-high heat. Reduce the heat to medium-low; add asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer, covered, until vegetables are tender, about 5 minutes. 3. Add sausage, tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until thickened. Adjust seasonings to taste. Serve sauce over cooked pasta. Test kitchen note: One tablespoon of chopped fresh thyme can be added with the seasonings in Step 3.
Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh twist with this recipe.
Preparation time: 15 minutes Cooking time: 15 minutes Yield: 2 servings
1. Cook pasta according to package directions. Drain; set aside and keep warm. 2. Heat the broth, 1/4 cup of the wine and cognac to a boil in medium skillet over medium-high heat. Reduce the heat to medium-low; add asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer, covered, until vegetables are tender, about 5 minutes. 3. Add sausage, tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until thickened. Adjust seasonings to taste. Serve sauce over cooked pasta. Test kitchen note: One tablespoon of chopped fresh thyme can be added with the seasonings in Step 3.