10/14/2026
👩🍳🥕 Cooking in the Community: Episode 1!
We’re excited to share our very first Cooking in the Community video featuring Miguel Gutierrez, one of our City of Shelton council members! 🎥
A big thank you to Miguel for visiting Public Health, cooking with us on the Charlie Cart, sharing his stories about cooking, and offering his insights on community wellness. We loved hearing his perspective and talking about how food, connection, and community can help build a healthier Mason County! ❤️
This is just the beginning! We’re learning as we go, having fun with the process, and figuring out how to bring these conversations to life. We know there’s room to grow, and we’re excited to share more videos with you as this series develops. Stay tuned for more cooking, more stories, and more community connections!
And now, the challenge has been passed! 👀 Eric Onisko, you’re up next! Are you ready to get cooking on the Charlie Cart? 🍎🥑
Ingredients
2 garlic cloves
3 tablespoons extra-virgin olive oil
1 medium yellow onion
3 cups home-cooked white beans or 2-16oz cans navy or cannellini beans
2 precooked sausages, such as mild or spicy Italian or smoked bratwurst, or kielbasa
Coarse salt
Ground black pepper
2 cups chicken stock (not broth)
For serving
Thick slices of bread
Parmesan cheese
Chopped fresh parsley
Preparation
1. Peel and finely chop the garlic, about the size of ants. Dice the onion
2. Add 1 tablespoon of olive oil to a heavy stockpot or Dutch oven and place over medium heat. Count to 20. Add the garlic and, stir then add the onion and cook for 15 minutes. Stir every few minutes, until the onion is soft and melty. If it starts to brown, add 1 tablespoon water and lower the heat.
3. While the onion is cooking, drain and rinse the beans and set them aside. Then, cut the sausage into ½ inch slices and put those in a second bowl. Once the onion has cooked for 15 minutes, add the sliced sausage and cook, stirring, for 3 minutes. Add the beans, a generous pinch of salt, and a pinch of pepper. Stir for a few minutes, add the chicken stock, bring to a simmer, and cook for 10 minutes.
4. Take a ladleful (about ½ cup) of the beans (with stock, but no meat) out of the pot and transfer to a blender. Blend, starting at a low speed and gradually working up to the highest setting. Count to 10. (if needed add a little extra chicken stock) Pour the blended beans into the soup, add the remaining 2 tablespoons olive oil, and heat the soup for 5 minutes more. Taste and add more salt or pepper, if needed.
5. Serve warm, with bread, a heaping spoonful of Parmesan cheese, and a sprinkle of parsley.
