stay warm

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Well here comes the snow.  And now Miss Fats has no desire to leave her apartment, nor will she.  So in order to keep sane and warm, she decided to whip up a hearty soup in celebration of hermithood.

IMG_1661Miss Fats has been trying to eat the contents of her freezer (due to money spent elsewhere on exciting meals out: get ready for restaurant week, people), and happened to have some frozen italian sausage on hand.  Obviously this called for a white bean, sausage and kale stew. Duh. And for all you lucky folks trying to feed yourself for days and warm your insides with tasty bowl-form meals, Miss Fats is sending her easy recipe your way.

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Miss Fats highly recommends freezing half of this and stowing it away for another lazy winter day.

White Bean, Sausage and Kale Stew:
sort of inspired by lentil and sausage soup and Russ Parson’s soup with winter greens and chickpeas
makes 6-8 servings

2 large uncooked italian sausage links (I used turkey sausage. Feel free to use more for a meatier stew)
2 tbs olive oil
1 medium onion diced
2 celery stalks diced
2 carrots diced
1 red bell pepper diced
3 cloves garlic diced
1 quart chicken stock (preferably low sodium)
1 can cannelloni beans
3 cups water
1 bay leaf
pinch thyme
pinch red pepper flake (optional)
1 bunch of kale, stems removed, chopped
salt and pepper to taste

1. Remove sausage from casing and brown in large stock pot on medium heat.  Once sausage is cooked through, remove from pot and set aside.  Add the olive oil to the sausage drippings and cook the onion, celery, carrots, bell pepper and garlic over medium low heat until softened.  About 10 minutes.

2. Add the chicken stock, water, beans, cooked sausage, and spices to the pot, stirring and scraping the bottom to make sure you’ve incorporated all of the pan drippings.  Let simmer over low heat for about 30 minutes.

3. Add the kale in batches, allowing the leaves to wilt.  Stir and allow to cook down until kale is tender and dark green.  About 10-15 minutes depending on how done you like your kale. Add salt and pepper to taste.

Serve with bread and a little parmesan cheese sprinkled over top.

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Boom: a simple soup recipe that will literally feed you all week. Miss Fats is going to enjoy this one with some cheese fail muffins. yum yum

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