I am posting a bit early this week because this is my first full week back to work and it is looking to be busy. Inspired by a recipe from a recent Sunset Magazine, but with a few substitutions and modifications, I came up with this meal late last week. It was very yummy and super easy to throw together on a weeknight. It took me about 30 min total to make from start to finish. To make this vegetarian, just omit the sausage and use vegetable broth instead of chicken. I would have posted a picture, but I forgot to take one!
Ingredients:
1 tbsp Olive oil
3 Italian chicken sausages (I used Applegate Farms) pre-cooked, cut down the middle and then sliced (like half moons)
3 cans of reduced-sodium chicken broth (45 oz total)
1 bag frozen artichoke hearts, thawed and halved
1 bunch (about 1 lb) kale, stemmed and chopped
1 russet potato, medium sized, chopped
1 can cannellini beans, drained and rinsed well
1 tablespoon dried oregano
Parmesan cheese (optional)
Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, stirring often. Add oregano and stir until fragrant. Add broth, artichoke hearts, potatoes,1 cup water and bring to a boil. Reduce heat to a simmer and add kale and cannellini beans. Cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese if desired.
No comments:
Post a Comment