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| Great between meals snack! Or have it for dinner! |
Since company comes first, I will introduce to my new FAVORITE recipe created in the Williams Sonoma kitchens, Pastina & Kale Soup with Andouille Sausage! It has everything, flavor, protein, garlic (yes, I added a touch of white wine), and the new super food, Kale! So easy to make. It clicks all the boxes on what's good, and what's good for you!
Pastina and Kale Soup with
Andouille
1 cup small soup pasta,such as acini di peppe,
orzo or dittalini
3 links Andouille sausage, about 10 oz.
1 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 bunch kale, (in spite of its new popularity , if you're not into kale, spinach would work as well) ribs removed, leaves chopped
4 cups (32 fl. oz./1 l) chicken broth
1 Tbs. tomato paste
Salt and freshly ground pepper, to taste
Grated Parmesan cheese
Bring a pot of salted water to a boil over high
heat. Add the pasta and cook until al dente, according to the package
directions. Drain and set aside.
In a large, heavy pot, cook the sausage over medium
heat until no longer pink in the center, about 15 minutes. Remove from the pot
and cut into slices 1⁄4 inch.
Add the oil to the pot and warm over medium-high
heat. Add the onion and garlic and sauté until translucent, about 5
minutes. Add the kale, stir to coat and sauté for 3 to 4 minutes. Add the broth
and bring to a boil. Reduce the heat to low. Add the pasta, sausage and tomato
paste and stir well to combine. Simmer, stirring often, for 5 minutes. Season
with salt and pepper and serve, topped with the Parmesan. Serves 4.
Ham, Bean and Cabbage Soup
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| My personal favorite soup! |
1 lb of
dried baby lima beans
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
½ head of
cabbage, chopped
2 cloves of garlic, minced
1 ham bone or (if not available) 2 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
2 cloves of garlic, minced
1 ham bone or (if not available) 2 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
1 large
can chopped tomatoes
Sea salt and freshly cracked pepper, to taste
Sea salt and freshly cracked pepper, to taste
Overnight Soak: Rinse and sort the
beans. Add 6-8 cups of cold water to 1 pound of dried baby lima beans. Let
stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If
you don't have time to do an overnight soak, try the quick soak method: Rinse and
sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to
a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour.
Drain and rinse the beans.
Heat the olive oil in a large Dutch
oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5
minutes. Add garlic and cook for 30-60 seconds before adding stock, can of tomatoes. drained beans, ham or ham hock, sea salt and freshly cracked pepper, to taste.
Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally.
Slowly break up the ham from the bone a little every time you stir the soup
then remove any fat or bone from the ham bone or ham hock along the way.
Remove the lid from the pan for 30
minutes prior to serving, making sure all fat and bone have been removed from
the soup. Re-season with sea salt and freshly cracked pepper, to
taste.
And there you have it! Two great soups that, with a little tweaking, will become a healthy addition to your daily menus, regardless of what time of year it is!
Photo's by GoggleImage and JoAnn Phelps
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