a few fresh ingredients that always seem to be hanging around the house ( garlic, onions, kale or spinach ), combined with pantry staples ( chicken broth, beans, dried herbs ), and some odds and ends from the freezer, and you have a meal
We will often try a meatless meal– like these caprese lasagna roll ups, black bean burger with chipotle mayo sauce, or quinoa stuffed bell peppers–and when we do eat meat, the same old chicken and beef dishes can get boring
(Slow Cooker) WhiteBeanSoupwithKaleand Cheese Toast. A variety of greens may be substituted for the kale, including Swiss chard, spinach, and collard greens
The only thing on which the various versions can concur is that the creamy, nutty taste of whitebeansand their broth is a perfect marriage with the earthy taste of leafy greens and the lusciously fatty, zingy taste of Cajun style pork sausages
Plus it’s made withsmoked bacon, which give it a lovely deep flavor. In my version, which isn’t exactly an authentic Ribollita, I’ve loaded it up withkale, and have used my favorite whitebeans instead of stale bread to thicken the soup… just a little
Season with salt and pepper. The only thing I would have done differently (which I adjusted for here) is to have chopped the kale up a bit more because the soup doesn't cook very long the kale doesn't have a lot of time to break down and become super tender
One such weeknight I made this stew for dinner, and it was ready in under an hour, with just a little vegetable prep before hand, and then everything into the pot to simmer into a flavorful, slightly spicy soup
Stir in broth and water, increase heat to high, cover and bring to a boil. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Add beansand chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes
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