WKYT - Chef Walter - Recipes

Tuscan White Bean Soup with Corn Meal Dumplings Tuesday, February 23, 2010


Linda Carman Martha White

1 TBSP Crisco® Pure Olive Oil
1 lb bulk Italian sausage or Italian sausage links with casings removed
1 medium onion, chopped
1 cup sliced celery
2 cloves, garlic, minced
2 16 oz cans Great Northern beans, rinsed and drained
4 cups chicken broth
1 14 1/2 oz can chopped tomatoes, drained
1 bay leaf
1 to 1/2 tsp dried rosemary, optional
Pepper to taste

1 6 oz pkg Martha White® Cotton Pickin’™ Cornbread Mix
1/2 cup sour cream
2 TBSPs milk
1 TBSP fresh chopped basil


Heat olive oil in Lodge® cast iron 5-qt. Dutch oven over medium high heat. Cook sausage breaking up meat and stirring until browned. Remove with slotted spoon and drain. Cook onion, celery and garlic in drippings until onion is tender. Add beans, chicken broth, sausage, tomatoes, bay leaf and rosemary, if desired. Bring to a boil and simmer 15 minutes.
While soup simmers, stir together cornbread mix, sour cream, milk and basil. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into corn meal. Remove bay leaf from soup. Pepper to taste. Drop cornbread mixture by TBSPfuls into simmering soup. Cover and cook 8 to 10 minutes or until puffed and firm. Makes 6 servings


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