I don’t know about you this Monday, but I feel a little like I was hit by a holiday bus. With one foot still in Thanksgiving clean up and the other in Christmas set up, I need to make as many of my to-dos as easy as possible for the rest of this week.
First up, what’s for dinner. Tonight, I’m keeping it simple with this comfort food recipe from one of my favorite bloggers, Liz Adams of Hello Adams Family. I love that I can have this recipe ready to go as my family trickles in from late-night meetings and basketball practice. It will warm them up and make them happy to be home.
Ingredients:
- 2 tablespoons of extra virgin olive oil
- 4-5 turkey sausage links
- 1 medium onion chopped
- 2 cloves of garlic, minced
- 2 15 ounce cans of cannellini beans
- 4 roma tomatoes, diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 bunches of kale (Liz uses spinach but I think the kales gives this dish a little more bite)
- 2-4 cups of chicken broth (depending on whether you want this to feel more like a soup or stew)
- Yia Yia’s Greek seasoning or Cavender’s seasoning to taste
- Grated or shaved parmesan cheese for topping
Instructions:
In a large soup pot, saute sausages until cooked through (remove from casings first). Remove sausage from the pot and set aside. In the same pot, saute the garlic and onion until translucent, add one cup chicken broth, tomatoes, salt and pepper, and Greek seasoning to taste. Rinse and drain beans and add to soup. If soup is too thick, add more broth. Add grated/shaved parmesan cheese to taste (the Scheidlers like a lot!). Add kale. Finally, add more salt, pepper, Greek seasoning, and parmesan if needed.
I serve this soup with a mixed greens salad, some apple slices, and crescent rolls. Enjoy!
I hope this recipe helps you ease into this post-holiday week.
xo
