Happy Monday, everyone!
I hope you had a fantastic weekend! After a strange week of coldish weather and two smallish snowstorms, we finally hit the mid-sixties on Saturday! It was glorious!
We celebrated with a trip to Radford for a walk in Bissett Park followed by an appetizer at The River Company, one of my favorite spots in the area. I was sweating in my jeans + sandals!
On Friday, during the midst of the snowstorm, however, I decided to finally get around to making that soup I’d scheduled to make the previous night but postponed for the snow day: Kale, Chicken Sausage, & White Bean Stew.
Both Jeff and I fell head over heels in love with this creation for one major reason–the homemade chicken broth. After roasting the chicken on Sunday, I’d put the carcass along with an onion, few stalks of celery, and some carrots in a large soup pot, covered it all with water, and let it boil for about 3 hours. I, for once, had the foresight to cook it with the strainer in the soup pot, so I simply pulled it up and dumped the solids and was left with glorious broth. So easy!
And the depth of flavor it added to the soup was simply amazing. Plus, I have quite a bit left over and frozen for next time!
If you’re wondering about meal planning this week, here is what is scheduled:
Tuesday: Build Your Own Tacos
Wednesday: Pasta with Turkey Meatballs
Thursday: Pizza (using whatever leftovers we have!)
Fri/Sat/Sun: in DC
Here’s to a great week!
Kale, Chicken Sausage, & White Bean Stew
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 chicken sausages, sliced and halved
3 cloves garlic, chopped
32 ounces homemade or store bought chicken broth
32 ounces (2 cans) white beans, drained and rinsed
4 cups kale, chopped
salt, to taste
pepper, to tasted
1 teaspoon fennel
1 teaspoon smoked paprika
1 bay leaf
Heat olive oil over medium heat in a cast iron pot.
Stir in onions, carrots, and celery and continue to saute, stirring often, until onions are soft and aromatic.
Add chicken sausage and more olive oil, if needed. Continue cooking until sausage begins to brown.
Stir in garlic and cook for another 2-3 minutes.
Add chicken broth and bring to a boil.
Reduce to a simmer and then add in white beans, salt, pepper, fennel, smoked paprika, and the bay leaf. Simmer for at least 30 minutes.
About 15 minutes before serving, stir in kale and continue to simmer until wilted.
Time: 45-60 minutes