8.16.2010

Freezer Food Friday (on a Monday)

Sausage, Kale and White Bean Stew

lemon kale sausage
This dish became one of our favorites in late winter and throughout our very cool spring season this past year. It is crazy quick and easy to make and has a fantastic flavor. We have tried out several different kinds of sausage in it and haven't quite settled on one we like more than another. My only recommendation if you know that the sausage you are using is a little more on the greasy side, you may want to cook off the sausage in a separate pan and drain the grease so that your soup isn't an oil slick. This soup could easily be converted into a vegetarian dish by using a veg-head sausage.

I think we usually add a little bit more lemon juice than the recipe calls for once we are at the table and great a little parm cheese on top for fun. I like the side of cheese bread to dip in the broth as well - but plain 'crunchy bread' with butter would be yummy too.
 I can easily make this soup on an evening after work (something I have done several times in the past) as it is super quick, even with the chopping of the greens and opening the cans of beans :).

cannellini beans

Cannellini Stew W/Sausage and Kale

Ingredients

• 2 teaspoons vegetable oil

• 1 teaspoon bottled minced garlic

• 4 (2-ounce) sausages of your liking, cut into 1/4-inch-thick slices (above in the picture I am using a chicken sausage)

• 1 cup water

• 1 cup fat-free, less-sodium chicken broth

• 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained

• 4 cups bagged chopped kale

• 1/2 teaspoon black pepper

• 1/4 teaspoon crushed red pepper

• 1/8 teaspoon salt

• 2 tablespoons fresh lemon juice

• 6 tablespoons (1 1/2 ounces) shredded provolone cheese

• 6 (1-ounce) slices French bread baguette

Preparation

Preheat broiler.

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.
If freezing, poor soup into a heat resistant bowl and place in the fridge until cool. Transfer to a zip lock baggie, squeeze out extra air and place in the freezer. To thaw, place in fridge (placing the zip lock bag in a bowl just in case there are punctures in the bag) and then reheat on the stove.

3 comments:

  1. Oh, yum! You're cooking up a storm!

    ReplyDelete
  2. Oh, yum! You're cooking up a storm!

    ReplyDelete
  3. As I sit in my over-air conditioned office, I say this is exactly what I want for dinner (until I get into our over-heated summer house!). This looks so good...

    ReplyDelete

say hi...