Yesterday was the first day it really felt like fall to me. Yes, I live in Southern California, so I really enjoy when the weather gets cooler and the rain drizzles down. I wanted to try a new soup recipe, so while I was out shopping, I checked out the soups listed on my Real Simple ‘No Time to Cook’ App (you can purchase the app for $4.99). This is a really great app when you’re at the store and have no idea what you’re going to cook for dinner.
I came home to prepare the recipe and it literally took me about 7 minutes to make. I did change the recipe a wee bit: I added a cup of chopped white onions, an extra can of cannellini beans since I had two small cans instead of one larger one, used spinach instead of kale, and added some fresh thyme since I have a cool little herb garden (must… use… constantly!).
I cooked everything and loaded it into the crock pot to simmer for the next six hours (you can skip this step and serve immediately if you’d like). When I came home, the house smelled delicious. The soup ended up being very tasty — I served a few freshly toasted garlic baguettes on the side. It ended up being a perfect meal for our busy, on the go day. Give it a try!
Bean and Chicken Sausage Stew, from Real Simple
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
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. Serve with the bread, if using.