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Thursday, November 2, 2017

RECIPE: Italian Sausage Pasta Soup w/Pinto Beans and Kale



You all already know how much I love to cook!  I usually take a break during the warmer months as it just becomes too dang hot in the kitchen and my tiny NYC apartment doesn't have an air conditioner in the kitchen.   Boy do I miss central air... SO MUCH!  I love trying various boxes and one of my favorites is Martha Stewart's Marley Spoon.  Such easy, delicious and HEALTHY meals. 

If you watch my instastories at all on my Bookstagram account, @wherethereadergrows, then you know I made this a while back.  Meant to post a recipe but hey, better late than never right? 😋  I especially love doing soup recipes because you end up with an abundance of leftovers.  I ate a bowl at home after I made this, brought leftovers to work and fed FIVE of us! 

Now I was hesitant because I usually only like my kale in the form of chips, but I've been pushing lately to try new things and am finding out I like more food than I had originally thought... I was SUCH a picky eater as a child and quite frankly, still am to a certain point (mushrooms, onions and tomatoes can suck it).  I'm so glad that I tried this recipe - it's delicious, perfect for those cold nights ahead and not too heavy! Continue along for the recipe and happy eating!!


Ingredients:

3 oz shallot
5 oz curly kale
8 oz uncased sweet Italian sausage
2 packets turkey broth concentrate
15 oz can pinto beans
2 oz elbow macaroni
3/4 oz Parmesan
olive oil
salt
pepper

Rinse and dry all products before using.  Read through whole recipe before starting.

1. Prep Ingredients
Trim ends from shallot, then halve, peal, and thinly slice (I actually minced mine since I'm not a huge onion fan).  Strip kale leaves from stems; stack leaves and thinly slice into ribbons.  Crumble sausage into large pieces.

2.  Brown Sausage
Heat 1 tbsp. oil in a large pot over medium-high heat.  Add sausage and cook, breaking up the meat into small pieces, until browned, about 5 minutes.

3.  Wilt Kale
Add shallot and kale; season lightly with salt and pepper, and cook, stirring occasionally, until kale is wilted, 305 minutes.

4.  Build Soup
Add turkey broth packets and 3 cups water.  Open can of beans and drain, reserving the liquid.  Add bean liquid to pot and bring to a boil.  Reduce heat and simmer, covered, until kale is just tender, 6-8 minutes.  (I actually messed up here and just added the can of beans and it still turned out just fine!)

5.  Cook Beans and Pasta
Add drained beans and pasta to soup, cover and cook, stirring occasionally, until pasta is tender, about 8 minutes more.

6. Finish Soup
Grate parmesan and stir 3/4 of it into soup.  (I just added all the cheese because.. cheese!)  Ladle into bowls and garnish with remaining Parmesan (oops, too late for me!).

**First picture and recipe courtesy of Marley Spoon


2 comments:

  1. This looks delicious! Perfect for cold weather. I'll definitely be trying this one out.

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  2. Italian sausage, pasta, and cheese??!?! Sign me up! I'll definitely be giving this a try when it gets cooler out. Thanks for sharing, Chandra!

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