Thursdays are for cooking….

| May 30, 2019

15-bean mix pack

I like soup. I like making it, and all those trimmings that go with it, like cornbread or a good crusty fresh loaf from a bakery. It’s the easiest dish to fix from scratch, and with slow cookers galore, all sizes and types, it’s something you can put together quickly, go do whatever you have to do, and come back home to the scent of something wonderful waiting for you. (Yes, that could be your Signif-Other, but that’s a different story.)

This particular soup recipe comes from Cooking Classy: https://www.cookingclassy.com/kale-white-bean-sausage-soup/ ,

It is real easy to put together, so here you go.  This cook is using kielbasa sausage instead of sweet Italian sausage, which several other recipes use, and cannellini beans instead of navy beans or great northerns, but I think it’s the cook’s choice. This dish originated in many places including Tuscany and Portugal. The reason I looked for it is that while I was in line at the checkout stand yesterday, a lady behind me had a huge bag of kale, so I asked her what she was going to do with it. She said she’d remove the ribs, cook some chopped bacon to go with it, and make a sort of stew of it. And my mouth watered because it was cold and raining outside, has been all week and I want comfort food!

So here you are: a classic dish as old as time itself. Kale Soup with sausage and a bunch of other stuff in it.

  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage , sliced into 1/4-inch thick slices
  • 1 1/2 cups chopped carrots (about 3)
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (2 stalks)
  • 4 cloves garlic , minced
  • 3 (14.5 oz cans) low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp dried parsley
  • 1 tsp dried rosemary , crushed
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper , to taste
  • 6 oz kale , thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • Shredded parmesan cheese, for serving with the soup
  • Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
  • Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.
  • Recipe source: inspired by Gourmet

Fix it, let it simmer to develop the flavors, and enjoy it!  Slainte!!

Category: Economy

18 Comments
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Claw

Cooking – Pffft!!

Did you know that vegetarians live up to 9 years longer than meat eaters?

Nine long, horrible, worthless, bacon-less years.

Smile

AnotherPat

Claw:

😂🤣😅😆!!!!

Ex-PH2: Thank You for posting another Comfort Food recipe.

baconrules

David

Nah, it just SEEMS nine years longer. Nine eternal, joyless, baconless years.

5th/77th FA

And on the eighth (8th) day, God created bacon….Way to go Big Guy! Best Kale recipe? Feed the Kale to a cow and then eat the cow. Do “Like” your sausage and bean soup dishes Ex, ‘specially with buttermilk cornbread. GB, something was telling me to get a bunch of ‘nannas instead of just two (2). During the course of this weekend’s Family Reunion we will be celebrating her upcoming tenth (10th) birthday. She loves ‘nannas anyways. Do believe I’ll try to put this cake together FIRST thing Sunday morning. As promised last Thursday, this is part of the menu being prepared here at Firebase Magnolia for said reunion. All crocked pots are on duty, percurlating lowly. Chicken and Dumplings, Grandmothers old Family recipe passed down by Aunt Martha, final prep by Baby Sister. The yard bird is in the crockett pot, I’ll debone and defat/degristle soon and set aside for Saturday Morning. Three (3) beef orasted beasts, two (2) will be served au jus and another one (1) will percurlate lowly in the BBQ Sauce that Cuz Pam makes from Grand Papa’s design. She found the basics written on a brown paper bag in Aunt Johnnie’s (our own Rosie the Riveter) cabinet. Took awhile to get it right, measurements were listed as, a little of this, some of that, a tad of the other, and just a smidgen more for taste. Two (2) boneless porked beast loins, one (1) percurlated lowly with the au jus, the other one (1)… Read more »

AnotherPat

I am now claiming to be a distant relative of the King of Battle, because I want to taste and consume all of those dishes for the Family Reunion…

Wow! Wow! Wow!

Thank You for sharing, 5th! When you eat Southern, you will never go back!

southernfoodrules

5th/77th FA

come on. You already part of the Family anyhow. And as you know down heah, any cousin past 2nd don’t count as DNA mix.

targetrichenvironment

banjooptional

Graybeard

5th/77th FA – glad to add to the celebratory menu. Hope y’all enjoy it as much as we did.

Sounds like some good Southern eatin’ planned for Firebase Magnolia. Makin’ my mouth water.

Tell the young’n Happy 10th Birthday from the distant cousins from TAH.

OWB

Well. You would have some serious self proclaimed shoe string relatives showing up from Casa OWB were we not otherwise engaged this weekend ’round here.

Formal wedding Saturday followed by some very good (but probably the fancy kinda thing) food well into the night. At a more than beautiful venue. Then, a picnic on Sunday for all but the bride and groom. That part will be pot luck, sort of. The bride’s grandmother understands the cooking challenges at Casa OWB so suggested that we bring 4 big bags of chips to go with whatever else shows up to accompany the provided grilling meats.

Why is OWB now salivating???

5th/77th FA

I would be highly pleased and honored to have the entire TAH Hell Cats Family digging in with me at Firebase Magnolia. They’ll be plenty to go around.

Wouldn’t even bother me if that certain seagull showed up. We could put a noose…err rope around his neck and make a pinata out of him. Might not get any candy out of busting him open, but we could beat something out of his aggravating self.

Enjoy the wedding, if there is such a thing. Been my experience that marriage is the leading cause of divorce.

Graybeard

In last week’s WOT AnotherPat asked that I share one of my birthday cake recipe’s with our TAH buddies. Forthwith, I comply: From “The all new Fannie Farmer Boston Cooking School Cookbook” ©1975 Banana Cake Set the oven at 350°. Butter a 9-inch square pan. GB: I used Crisco to grease the pan. A 9-inch square pan makes a very thick cake. Depending upon how your oven cooks, you may need to use a larger pan, or reduce the temperature to allow the cake to cook longer without it getting too dark. Cream until light and fluffy 1/2 cup butter Or margarine. -GB Beat in gradually 1 ½ cups sugar I use a wooden spatula to scrape the bowl while beating, helping get the ingredients into the beater blades with a minimum of mess. -GB Add 2 eggs, slightly beaten Beat thoroughly. Add 1 cup mashed bananas Two bananas. 1 teaspoon vanilla or lemon extract or ½ teaspoon of each. Sift together I just mixed these in a separate bowl -GB 2 cups pastry or cake flour I used all-purpose flour -GB ½ teaspoon baking soda (1 teaspoon of sour milk or cream is used) ¼ teaspoon salt Add the flour mixture to the butter mixture alternately with 1/2 cup milk or cream, sweet or sour Spoon [the batter] into the pan. Bake about 40 minutes. Serve with whipped cream on top or a cream cheese frosting. Cream Cheese Frosting Work until soft 4 tablespoons cream cheese Add 1 egg… Read more »

AnotherPat

Graybeard,

THANK YOU!!!

This is a cake I definitely will make…you can’t beat Cream Cheese Frosting!

So glad you use a wooden spoon for cooking. Use mine all the time. It is a dinasour cooking utensil in our home…was also used to pat our kids’ be-hine when they did not follow the rules…very useful tool (and no, me is not a child beater).

Butter. Always use butter.

Does it make any difference if the bananas need to be ripe or overripe for flavor and texture of the cake?

Thank you again for sharing!

And if anyone missed it, Graybeard made this cake for Mrs. Graybeard’s Birthday last week.

What a lucky Wife…blessed with a wonderful Husband.

birthdaycake🎂🍌

Graybeard

You are quite welcome.

Our wooden spoon has been in use for the 45 years of our marriage – in the cooking and in the correcting of children when necessary.

I used ripe bananas, but not over-ripe. AFAIK there will be little to no difference in the taste, and none in the texture, of the cake. It is all beat together so thoroughly that it is as if the bananas were ‘mushy’ beforehand.

I am with you on the butter vs. margarine issue, but whereas Mrs. GB is both the keeper of the financial accounts and the purchaser of the groceries, we end up with margarine. (If not for her, however, I’d be penniless, living under a bridge somewhere. She has a lot better financial sense.)

And she would agree with you about being a lucky Wife – although I consider myself a lucky Husband to have her.

Jeff LPH 3, 63-66

It’s 1650 Hrs Juliet and Time to shove off to Wendies for the half size salad.

AW1Ed

aroma