Important lessons learned over the weekend:
1). It’s never a good idea to cook topless.* (Especially when olive oil and a hot pan are involved.)
2). If you’re going to dump an entire can of chicken stock on the floor, it’s handy if you have a dog who’s willing to help you clean up.
3). Never ever grab a commercial oven door without a hot pad.
4). Restaurant Depot isn’t just for restaurant owners… and it’s AWESOME.
5). I do not like jelly filled donuts, but I DO like kaiser rolls filled with peach jelly.
6). All Moscato wines are not equal.
7). Potato Sausage ROCKS! (I already knew this, but was pleasantly reminded this weekend. Thanks again, sis!)
8). Giving blood isn’t as scary as I thought it would be.
9). Paying off a Student Loan IS as satisfying as I though it would be. Whoo hoo!
10). When you’re in the mood to eat something hearty and delicious but not in the mood spend an hour in the kitchen, make Winter Soup with Chicken Sausage, Chickpeas and Kale.
*My husband is the one who learned the hard way that a shirt should always be worn while cooking in the kitchen. I, myself, have never cooked topless.
WINTER SOUP WITH CHICKEN SAUSAGE, CHICKPEAS AND KALE
This is what I’ve been thinking about all day long. And until I get to eat my second bowl it’s all I’ll be thinking about. Smokey and savory chipotle chicken sausage submerged in a spicy delicious broth with warm tomatoes, earthy garbanzo beans and sweet kale… Believe me, once you give it a try, you’ll understand my obsession. Serve with a rustic roll and you’ve got a VERY satisfying cold weather meal.
In addition to the amazing flavor this soup has, it’s also ready in just 15 minutes. You can’t beat that, my friend.
This recipe is based on a Real Simple recipe, found here: http://www.realsimple.com/food-recipes/browse-all-recipes/bean-sausage-stew-10000001594327/index.html
- 1 TBSP olive oil
- 1 (12-oz) pkg fully cooked chicken sausage, sliced (we used Johnsonville – Chipotle Monterey Jack Cheese Chicken Sausage)
- 3 cloves garlic, roughly chopped
- 1 (14.5-oz) can garbanzo beans
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (14.5-oz) can diced tomatoes
- 1 bunch kale leaves, torn into 2-inch pieces (it looks like a lot, but it shrinks down)
- kosher salt and black pepper
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
- Stir in the garlic and cook for 2 minutes more.
- Add the beans, broth, and tomatoes and their liquid and bring to a boil.
- Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes.