Italian Sausage and Tortellini Soup
with White Beans
PREMIO5
4 tablespoons olive oil
5 links Premio* hot or sweet Italian sausage, cooked according to
package directions and thinly sliced
2 cups chopped onions
1 fennel bulb, chopped
4-6 garlic cloves, chopped
2 teaspoons dried thyme
48 ounces chicken broth
1 16-ounce package frozen cheese tortellini
1 19-ounce can white kidney beans (cannellini), rinsed and drained
6-10 ounces packaged spinach leaves
Salt and pepper
1. Heat oil in a large heavy soup pot over medium-low heat. Add sausage,
onions, fennel, garlic and thyme. Cook for 10-12 minutes, taking care not
to burn.
2. Add chicken broth and bring to a boil.
3. Add tortellini and beans. Return to a boil, then reduce heat and simmer,
uncovered, for 6-8 minutes.
4. Add spinach and cook for 3 minutes over medium heat, or until tender.
5. Season to taste with salt and pepper.
6. Serve with warm Italian bread. Makes 3-4 servings.
* Brands may vary by region; substitute a similar product.
I Salads and Soups
Warm Washington Red Potato Salad
VALLEY PRIDE/WALLACE FARMS/
SKAGIT VALLEY’S BEST PRODUCE5
1 1/2 pounds Washington 1/4 teaspoon chopped
red potatoes fresh thyme
2 medium portobello 1/4 teaspoon chopped
mushrooms, stemmed fresh rosemary
1 tablespoon olive oil SALAD DRESSING
1/2 cup thinly sliced sweet onion 1/4 cup stone-ground or
MUSHROOM MARINADE whole-grain Dijon mustard
1/4 cup olive oil 1/3 cup olive oil
2 teaspoons balsamic vinegar Sea salt to taste
1 teaspoon red wine vinegar Freshly ground black pepper
to taste
1. Steam, cool and slice potatoes.
2. Whisk together marinade ingredients in a large nonreactive bowl. Add
mushrooms and marinate at room temperature for 30 minutes. Cut mushrooms
in thick slices and grill until cooked through.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and
sauté until deep golden.
4. Preheat oven to 350°F.
5. Whisk together salad dressing ingredients.
6. Combine potatoes, mushrooms and onions in a large nonreactive bowl.
Stir in dressing, adding salt and pepper to taste.
7. Heat in the oven for about 20 minutes before serving. To serve, mound
on a plate or shape in a ring mold. Makes 4-6 servings.
Recipe courtesy of Chef Douglas A. Fisher, Spokane, Washington.
* Brands may vary by region; substitute a similar product.
