Warm up cold winter days with hearty stew, soup

When it's too cold to go out shopping (or dining, for that matter), here's a way to get two very different and hearty meals from one grocery-shopping trip. Allie Lewis Clapp of Bon Appetit magazine shares her recipes for chorizo and white bean stew and white bean and pasta soup.

Chorizo and white bean stew

Ingredients

    • 2 tbsp. olive oil, divided, plus more for drizzling
    • 1 lb. fresh Mexican chorizo or Italian sausage links
    • 1 large onion, thinly sliced 4 garlic cloves, finely chopped
    • 1 sprig thyme 2
    • 15-oz. cans cannellini (white kidney) beans, rinsed
    • 2 cup slow-sodium chicken broth
    • Kosher salt, freshly ground pepper
    • 5 oz.baby spinach (about10cups)
    • Smoked paprika (optional)

Preparation

Baking Directions:

Ingredient notes: If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage. Smoked paprika can be found at most supermarkets.Heat 1 tbsp. oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.Reduce heat to medium. Heat remaining 1 tbsp. oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

White bean and pasta soup

Ingredients

    • 3 tablespoons olive oil
    • 2 cups chopped onions
    • 2/3 cup chopped carrot
    • 2/3 cup chopped celery
    • 3 1/2 cups (or more) water
    • 2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid
    • 1 large tomato, seeded, finely chopped
    • 1 cup small pasta (such as farfalline)
    • 1/3 cup chopped green onions (white and pale green parts only; about 2)
    • Extra-virgin olive oil (for drizzling)

Preparation

Baking Directions:

Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally.Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.

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