Liz's White Bean & Sausage Soup (Vegan)

A few months ago my friend Liz had me taste a soup she made at home and brought to work. It was amazing! I asked her for the recipe and she jotted down the cutest notes (with prompts such as, "Add greens cause we all need to eat them!"). I found the recipe today and made it - and it knocked my socks off. Thanks, Liz! Another winning recipe from that culinary genius brain you have.

1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil
1 yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 cloves garlic, smashed
2 links Sweet Italian Beyond Meat Vegan Sausage, already grilled and sliced thin
Spice Blend:
        1/4 teaspoon chili flakes
        1/2 teaspoon ground corriander
        1/2 teaspoon garlic powder
        1 teaspoon smoked paprika
        1 teaspoon dried oregano
        1 teaspoon dried basil
4 cups veg stock
1 can small white beans, drained and rinsed
3 tablespoons pastina or ditalini (or other small soup pasta)
1 cup finely chopped spinach or other mild greens
juice of 1/2 a lemon
2 scallions, sliced thin

1. Melt butter over medium heat in a Dutch oven with the extra virgin olive oil.
2. Add onion and a pinch of salt and pepper and sweat over medium-low heat until translucent, about 5-7 minutes.
3. Add carrot and celery and sauté for 5 minutes. Add garlic and sauté for another 5 minutes.
   
4. Add all the spices, stir and bloom for 30 seconds.
5. Add the veg stock, beans, and pasta. Bring to simmer and cook until pasta is done, about 5 minutes. Add spinach and simmer for another minute.
   
6. Off heat add lemon and scallions.

ENJOY!

Smothered RevFish

for the fish

• 2 redfish fillets
• 1/2 cup flour
• 1/2 tablespoon salt
• 1/4 teaspoon white pepper
• 2 eggs, beaten
• 2 tablespoons unsalted butter, cut into 1/4 tablespoon pieces

for the sauce

• 1/4 cup dry white wine
• 1 cup canned artichoke hearts
• 1 cup mushrooms, sliced
• 1 tablespoon green onion
• 1/4 teaspoon garlic, minced
• 1/2 teaspoon shallot, minced
• 1.5 tablespoons capers, rinsed
• 1/4 cup lemon juice
• 4 tablespoons unsalted butter, cut into 1/4 tablespoon pieces

1. Whisk together the flour, salt, and white pepper in a bowl. Put the fish in flour, then the eggs, then back into flour and shake off any extra.
2. Melt the 2 tablespoons of butter over medium-high heat in a large skillet. Sauté the fish for 3 minutes a side. Remove and put them on a clean plate. (Don't fuck with the fist when it's cooking. Let it alone. Please and thank you.)
3. Add the wine to the now empty pan and whisk in any fond from cooking the fish. Reduce the wine by more than half. Lower the heat to medium and add the artichokes, mushrooms, green onion, garlic, shallot, caper and lemon juice. Cook for about 6 or 7 minutes - until the mushroom are softened.
4. Reduce heat to low and add the 4 tablespoons of butter, a half a tablespoon at a time. Gently stir in each piece until it combines for a nice sauce.

Serve with rice and a salad.