TUSCAN BEAN SOUP with spicy chicken sausage Hughes says crusty bread is the ideal accompaniment to this hearty soup. “There’s nothing I like more than a warm baguette with ice cold butter— salted butter and Maldon sea salt flakes.”
Serves 8
2 tbsp. unsalted butter 2 tbsp. extra light olive oil 1 cup diced sweet onion 1 cup small diced peeled carrot 1 cup diced celery 3 quarts low-sodium chicken or vegetable stock
2 boxes grape tomatoes (about 3 pints) 3 (15-oz.) cans low-sodium navy or small white beans 1 tbsp. chili flakes or crushed red pepper 1 lb. hot Italian chicken sausage, cooked 3 cups chiffonade (finely sliced) fresh baby spinach or kale 1 bunch finely chopped fresh basil (about a handful) 2 cups freshly grated Pecorino Romano Kosher salt and freshly ground black pepper, to taste
Puree half of soup with an immersion blender or in a blender or food processor. Return to pot and remove from heat. Stir in cooked sausage, spinach, basil and cheese, and season with salt and pepper.
In a heavy soup pot over medium heat, melt together butter and olive oil. Add onion, carrot and celery and sauté until softened. Add stock, tomatoes, beans and chili flakes. Bring to a boil. Reduce and let simmer for 20 minutes.
SAVORY SWISS CHARD TART
Often served at a Christmas or Easter brunch, this savory tart is delicious warm or cold. Hughes says she prefers it “a little bit warmed up with a nice green salad.”
Serves 8
1 cup all-purpose flour 1/4 tsp. kosher salt 1/4 cup cold water 1/4 cup extra light olive oil
Preheat oven to 400 degrees. Combine flour and salt. Stir in water, then oil, mixing until blended. Knead briefly. The dough will be very moist. Press dough into a 9-inch, loose-bottomed metal tart pan. Wash and dry the green leafy portion of the chard and coarsely chop. Wilt chard in a sauté pan over low heat. Season with salt and pepper. Toast pine nuts. Beat eggs and add cheese. Mix until blended. Stir in chard, raisins and toasted pine nuts, and mix well. Pour into tart shell. Bake until crust is golden and filling is firm, about 30 minutes. Serve at room temperature or chilled.
1 lb. red, white or rainbow Swiss chard, leaves only Kosher salt and freshly ground black pepper, to taste 1/2 cup pine nuts, toasted 3 large eggs 1 cup freshly grated Parmigiano Reggiano 1/2 cup golden raisins
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