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White Bean Soup with Sausage & Kale

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HistoricFoodie View Drop Down
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    Posted: 12 October 2012 at 19:16
This one could have gone in any of several forums. But it's essentially a bean soup, so I'm posting it here:
 
White Bean Soup with Sausage & Kale
 
2 cups dry cannelloni or other white beans
2 lg links hot Italian sausag
1 tbls oil
1/2 cup chopped onion
2 garlic cloves, chopped
2 lg Portobello caps, diced
5 cups chicken stock
1 can (15 oz) diced tomatoes
2 tbls chopped basil
1/2 tsp dry oregano
4 cups coarsely chopped black kale
Pepper to taste
 
Soak beans overnight. Cook until tender. Drain & reserve.
 
Remove casings from sausage. Heat the oil and fry the sausage, breaking it up as it cooks, until cooked through. Remove sausage and reserve, leaving grease in pot.
 
Add the onion and garlic and cook until tender. Add mushrooms and saute until liquid flows. Stir in beans, stock, and undrained tomatoes. Bring to boil, reduce heat, and simmer, covered, about 5 minutes.
 
Stir in herbs, cooked sausage and kale. Simmer, uncovered, a few minutes until kale wilds. Season with pepper.
 
Serve hot with crusty bread.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 00:31
 
 
Photo Courtesy: 123Rf.
Caldo Gallego.
 
 
Brook, Good Morning,
 
 
Firstly, thanks for posting this scrumptuous and yet so simple to prepare Mediterranean bean soup.
 
We have numerous Mediterranean versions, employing a wide variety of cabbage types from kale, cavolo, curly leaf cabbage and green standard. Delicious and surely warming on a chilly day.
 
In Spain, they also have a soup very similar called Caldo Gallego which subs Beetroot greens or Turnip Greens, an indigenious green called Grelos. They also drop a couple of tablespoons of Unto into it, which is pork intestine. It provides a rich thickness to the Caldo Gallego, and they use smoked pancetta, smoked shoulder of pork called Lacón and Sausages.  
 
These soups are very popular & versatile when it is cold.
 
Shall definitely give your recipe a try once we are moved into new place on 14th, and prepare & serve it in an earthenware crock, called OLLA DE BARRO PARA COCINANDO FUEGO LENTO  as seen in the photo. THIS TRANSLATES TO: Clay Crock for Cooking on Slow Flame.
 
Also wanted to mention, that in Galicia and other rural parts of the Spain, they prepare and serve their caldos or soups or chowders in earthenware jarras, which are actually JARRAS GRANDES, LARGE earthenware jugs,  made of mud and clay and baked ), or earthenware vessels especially made for their soup dishes, and 1 pot meals, as you can see in the photo.
 
 
Thanks again for your welcomed recipe.
 
All my best regards.
Margi,
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 05:01
I do a lot of cooking/serving in clay vessels, Margi. But was unfamiliar with the Jarra---at least by that name.  Now I'll lhave to go searching for one.
 
Even Paula Wolfert, in her rather definative Mediterranean Clay Pot Cooking, doesn't mention them. But she does show several casseroles and bean pots that would be indistinguishable from the photo you posted.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 06:59
Good Afternoon Brook,
Tas purchased one online on sale from: www.latienda.com
 
If you look at Section: Iberia, Tas posted a photo and the details.
 
To enquire where to purchase; you can also contact : www.madeinspain.com   /  www.foodsandwinefromspain.com
 
Your recipe is quite Italian ( basil and orégano ) and I shall definitely prepare it.
 
The word I was pondering all day is CROCK POT ...
 
This translation is: olla de cocinar fuego lento, slow cooking crock pot or earthenware pot. There are colloquial terms, however, this is the standard term.
 
A Jarra is actually a Pitcher and a Jarrita is a pourer for  cream or milk pourer and Tas liked an item which looks like a cooking Jug, a cántaro in Spanish, so let me see what they call these " clay pitchers " ...  Cántaro signifies a jug made of clay. It is quite a historic word. Not used much these days. 
 
Spanish people in the rurals drink red wine from these suede wine pourers.
  
 
Medium size cazuelas (earthenware
or clay ovenware. )
 
Barro or Cazuela - earthenware serving ware.
 
Clay Pitcher, a Jarra ( now: it sort of looks like this in height and shape however, it is wider and can house soups and chowders, and one can cook with it, on flame ). It seems their retail shop does not have what Tas purchased just a couple of weeks ago, however, he shall be able to post a photo, as the item does not appear. If memory serves me, there is a photo in Iberia Section: La Tienda Thread, by Tas.
  
Kindest,
Margi.  
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 10:04
Hi, Brook -
La Tienda does have one, but the price was out of my range, so I didn't get it. In the meantime, I came across a very nice olla de barro at what looks to be a nice price on Amazon.com:
I like the looks of this, and it seems that it would be equally at home with Latin American cooking (beans, soups etc.) or with Spanish cocina de cuchara, so I will commit myself to getting one of these as soon as I can, hopefully before the snow flies in earnest!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 12:05
Tas,
 
Your Crock with lid is fab. In Spanish this is an: OLLA ( pot ) DE BARRO PARA COCINANDO FUEGO LENTO. Translation: a clay pot for cooking on slow flame.
 
This is perfect ... and makes such a stunner presentation too ... Can place on hotplate and use it for servingware too.
 
6 quarts seems a fairly good size --- how many litres is 6 quarts ? ( sorry we are all packed for Movers Sunday at 9am and thus, if you would kindly provide the measurement, it shall be gratefully appreciated.
 
Thanks for the information.
 
Kindest,
Margi Embarrassed
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 16:10
In round numbers, Margi, a liter is 1.1 quarts. So Ron's crock would be, roughly, 6.5 liters.
 
Meanwhile, I'm now more confused than ever.
 
You identify the crock holding the Caldo Galego as a jarra. But now you say a jarra is a pitcher.
 
In your photo series you have a cazeula on top, then what you call "barros."  I'd have called them small cazeullas. For instance, I have a 10 inch lidded cazeula, and several five-inch ones. We often use the smaller ones for tapas.
 
So, what's the difference between a cazeula and a barro?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 06:53
Brook,
 
Let me clarify the Spanish earthenware clay pots ...
 
BARRO is just a colloquial word for CAZULEA. Barro is clay and mud. Cazuela is a cooking vessel made of clay and mud.
 
JARRA is a pitcher ... JARRA GRANDE is a Jug colloquially.
 
The vessel, Tas posted the photo of is:  OLLA ( pronounced Oi Ya ) PARA COCINANDO EN BARRO, which represents the earthenware material, clay & mud = Barro.
 
Please excuse the complexity and I shall correct the confusion on the terms in my reply above.
 
Hope this assists.
Margi.     
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 16:20
Thanks for the clarification, Margi.
 
I really like the pix Ron posted of the olla para cocinando en barro. Gotta put one on my wish list now.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2012 at 08:28
Brook,
 
Me too ... It is a gorgeous ( hermosa ) olla para cocinado en fuego lento ... Tas purchased it on Amazon.
 
It is also a good size ...
 
This is definitely on the Christmas List, then Brook ?
 
Kindest. Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2012 at 11:14
i haven't bought the vessel pictured above, yet - but definitely want to get it ~
 
what i did purchase, from LaTienda.com, were these items:
 
Roman-style cazuela:
 
 
 
AND a nice, traditional-looking mortar and pestle:
 
 
 
They arrived last week, and both look great - the mortar and pestle in partiuclar was much bigger than i thought it would be. both are impressive, for sure, and i am looking forward to using them ~
 
as for the barro olla - i like that design, so i'll be getting it as soon as i can, but it could be a while....
 
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