Cheese Enchiladas

White Bean and Kale Soup

Yield: 6 to 8 servings || Time: 1½ to 3 hours, partially unattended

1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over
¼ cup extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
5 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock
One 14.5-ounce can diced tomatoes
One 2-by-1-by-¼-inch Parmesan rind, cut into bite-sized pieces, if desired
3 fresh thyme sprigs
1 bay leaf
1½ pounds kale
1 tablespoon soy sauce
¼ cup roughly chopped basil leaves
Grated Parmesan cheese for garnish (optional)

1. Put the beans in a large pot and add enough water to cover them by 2 to 3 inches. Cover and bring to a boil, then adjust the heat so the water simmers gently. Cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours, depending on their size; season with salt. (You can do this step a day or two ahead of time: Cool the beans, transfer them to an airtight container with their cooking liquid, and refrigerate until you’re ready to make the soup.)

2. Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the drained beans along with the stock, tomatoes, Parmesan rind, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

3. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems, bay leaf, and Parmesan rind (if desired). Stir in the basil and taste and adjust the seasoning. Serve hot, garnished with grated Parmesan cheese, if desired. (Store leftover soup in an airtight container in the refrigerator for up to several days.)

Jax notes: Also, I used all dried herbs except garlic because that' s what I had. I didn't use a parmesan rind because I didn't have one. And, I forgot to add the soy sauce initially, then added it later, but it tasted fine with or without.  I also added sausage

Pesto Orecchiette With Chicken Sausage

Pesto Orecchiette With Chicken Sausage

Serves 4

Hands-On Time: 20m

Total Time: 20m

Ingredients

·       3/4  pound  orecchiette

·       1/2  pound  green beans, trimmed and cut into 1-inch pieces

·       1  cup  frozen peas

·       1  tablespoon  olive oil

·       8  ounces  fully cooked Italian-style chicken sausage links, thinly sliced

·       1/3  cup  pesto

·       1/2  cup  grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.

3. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water as needed to loosen the sauce).

Tip

This recipe is also delicious with uncooked Italian sausage. Remove it from the casing and cook until no longer pink before adding it to the pasta and vegetables.

Nutritional Information

Calories 666; Fat 26g; Sat Fat 7g; Cholesterol 67mg; Sodium 913mg; Protein 32g; Carbohydrate 76g; Sugar 5g; Fiber 9g; Iron 4mg; Calcium 291mg