Greens & Spicy Sausage Soup
yield: ~3 qts.
Olive Oil- 2 Tbs.
red onion, sliced- 1
garlic cloves, smashed-4
Hot & Spicy Smoked Italian Style Sausage, sliced on the bias- 12 oz.
canned, diced, fire-roasted tomatoes- 1 (14.5 oz) can
Cannellini Beans w/ their liquid- 2 (15 oz.) cans
Sprigs of fresh herbs- I used thyme, marjoram, oregano and some bay leaves
Crushed Red Pepper- to taste (optional)
Chicken broth/stock- 2 qts.
Turnip Greens (or another kind of green), washed well & chopped- 1 big bunch
Black Pepper- to taste
Red wine vinegar- 2 Tbs.
Heat olive oil in a dutch oven over medium-high. When hot, add onions and garlic. Cook, stirring occasionally until they start to soften, ~5 minutes. Add sausage and cook for a few more minutes, until everything starts to brown a bit.
Add tomatoes, beans and herbs and crushed red pepper (if using). Add broth/stock. Bring to a boil.
Add chopped greens and stir. Return to a boil, then reduce heat and simmer for ~15-20 minutes.
Greens will have cooked through and turned a deeper shade of green (and shrunk considerably). Remove from heat.
Taste for seasoning. The sausage adds a good deal of salt, so you may not need to add any. Add black pepper to taste. Stir in vinegar. Serve with a nice loaf of crusty bread for sopping up the juices.
How will you use your greens?
Dinner at Christina's- Orzo Soup
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Chow and Chatter- Easy Spinach South Indian Style
Angie's Recipes- Escarole and Alaska Pollock Cutlets
Dianasaur Dishes- Fresh Greens with Buttermilk Salad Dressing in Parmesan Lace Bowls
Baker's Corner- Bosnian Green Strudel
Health Nut- Radish Greens Brown Rice Soup
Cooking Stuff- Rotini with Broccoli, Peppers, Spinach and Italian Sausage
Once Upon a Gourmet Gin- Gin's Mustard Greens Fresh Pesto
DoggyBloggy- Green Genie
Cinnamon, Spice & Everything Nice- Kale w/ Garlic & Cranberries
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Johnstone's Vin Blanc- Spring Vegetable Lasagna
The Ungourmet- Wasabi Ginger Kale Slaw
(envision your name & dish here...updated all week)
Here is a list of BSI Assignments to date:
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! – Spinach
Week 17: Tales of Expansion – Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural – Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: Sportsnutritionliving – Quinoa
I'm also sending this over to Deb (early) at Kahakai Kitchen for my contribution to this week's Souper (soup, salad, sammie) Sunday!