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.
- 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)
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.
- 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)
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.