Cabbage and White Bean Soup with Sausage

Last night I made this delicious soup for dinner. It took roughly an 1:45 from prep to eating, not too bad as far as time, and it was very good if I do say so myself, well worth the minor effort.

Plenty of veggies, low sodium chicken stock, All-Natural chicken-apple sausage = good for you and easy. I used Aidells brand sausage, because that’s what the grocery store had, and it fit the soup perfectly. 

  • 4 tablespoons olive oil, divided
  • 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 4 cups thinly sliced green cabbage (about 1/2 small head)
  • 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
  • 2 cups baby carrots, cut in half lengthwise, then halved crosswise
  • 2 tablespoons tomato paste concentrate (from tube)
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 8 cups low-salt chicken broth
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained

I didn’t use baby carrots, but I don’t think they would add much specifically to the flavor. Use whatever carrots you have. I’d be interested to see how the soup turned out if I used Savoy cabbage or even bok choy. I think a large chopped tomato would go well in this.

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper.

I tasted throughout the cooking time, as any good chef would, and added salt & pepper very near the end, after everything had cooked together. The tomato paste gave the soup a reddish tint and I think there was a good balance of ingredients to broth. Hope you enjoy as much as my girlfriend and I did.

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Spinach, Mushroom & Cheese Quesadillas

This is still a work in progress and I’m just trying out a few things. Most blogs have a very specific theme, like perhaps a “food blog.” Well, I like food, so sometimes I post about it, but I’m mot sure if I want this to be a food blog or not, we’ll see.

 

This is something that takes a little time but tastes so good it’s worth it. Nice as an appetizer or party food. I am fond of baby portabellas in this dish, or just about any mushroom dish, but criminis would work just as well. Use what you like!

 

6 Tbsp unsalted butter

6 Oz any mushrooms, thinly sliced (2 C)

Salt & pepper

1 Lg zucchini, coarsley chopped

One 10oz pkg frozen, chopped spinach, thawed & squeezed dry

1 Tbsp extra-virgin olive oil

1 Med white onion, finely chopped

1 Garlic clove, minced

2 Med jalepeno peppers, seeded & finely chopped

1 Tsp dried oregano

1/4 C finely chopped black olives

1/2 C grated cotija cheese or crumbled feta (Manchego would also work well here)

3 Oz shredded mozzarella cheese (3/4 C)

Eight 8in flour tortillas

  1. In a large skillet, melt 1 Tbsp butter, add mushrooms, salt & pepper, sweat until brown, 6-7min.
  2. In a food processor, pulse zucchini until minced, add spinach & pulse till minced.
  3. In a large saucepan, melt 1 Tbsp butter in olive oil, add onion, garlic, jalepeno, & oregano, cook, stirring frequently until onion is soft, ~8min. Add zucchini mixture & olives, cook, stirring often for ~5min. Season with salt, remove from heat & let cool ~5min, then stir in cheeses.
  4. Top 4 tortillas with vegetable/cheese filling & mushrooms. Top with remaining tortillas and press firmly together.
  5. Brown quesadillas in a large skillet over medium high heat in 1/2 Tbsp melted butter.

Cut into quarters or eighths, depending on how many people you’re serving, and be sure to have salsa, sour cream & guacamole on the side.