I’ve posted a favorite quick cool weather soup before… cannellini beans, Italian sausage, a little minced garlic and greens in a chicken broth. Very satisfying and very tasty. After a couple of days in the 90’s, a late spring cold front came through with winds, scattered showers, hail in some areas and temps in the 60’s with a seriously uncomfortable chill factor. I thought about the beans and greens soup, but a winter soup in May didn’t sound quite right. I decided to turn the soup into a pasta sauce instead.
Soup to Sauce Beans and Greens
3 – 5 hot Italian sausage (depends on size of sausages)
2 cloves garlic, coarsely chopped
1 15.5 can cannellinni beans, or great northern beans, drained and rinsed
1 bunch greens (your choice collard, chard, turnip or spinach) stems removed and chopped.
1/2-3/4 Cup chicken broth
1/2 box (6 0z for two servings) bucatini pasta
1/2 cup pasta water
2 Tbsp unseasoned rice vinegar
grated parmesan cheese.
Cook pasta in salted water per package instructions. When done, reserve 1/2 cup pasta water, drain pasta and return to empty pan, cover and keep warm off the heat.
Cut sausages into 1-inch slices, brown in a deep skillet sprayed lightly with cooking spray. When sausage is browned, add chopped garlic and stir a minute or two until the garlic releases its scent. Lower heat and remove sausages to a plate. Stir beans in the garlic and sausage dripping and add the chicken broth. Let broth warm for a few minutes, then add greens, cover and simmer until greens wilt. When greens are soft and darker in color, return sausage to pan and reduce broth until almost gone. Add reserved pasta water and vinegar to pan. Bring up to temp and reduce until you can still see a little liquid in the bottom of the pan. Add pasta to pan and toss to mix.
Serve in shallow, wide bowls and garnish with grated parmesan.
Adding a little pasta water to the sauce (remember the pasta water is salted) adjust the seasoning and, the pasta starch in the water makes the pasta silky.
A Mexican bolillo roll makes a good serving of garlic bread when sliced, buttered, sprinkled with Italian seasoning and garlic powder, then wrapped in foil and heated in the oven. If I make garlic with a loaf of French bread, I eat it all. The bolillo is a better choice!
This post was a reconstruction of how I made the pasta dish; I didn’t use a recipe. Play with your food and make it do different things for you.