Fall is here. The temperature continues to drop, the leaves are changing colors, and local Michigan apples are 49 cents a pound at the market. As you dig out your sweaters and start up the fireplace for the first time of the season why don’t you make a pot of this apple cheddar soup? Serve it up with a crusty loaf of whole grain sourdough!
I’m not sure if it is just stress, mild sleep deprivation, or both but I feel like I am coming down with something, again. This isn’t really that outlandish given that I work in close range with many different people on a daily basis. A patient actually sneezed on me today (eww) but I digress…
My plan was to make a nutrient rich, hearty soup to help nip any creepy germs attempting to wreak havoc on my immune system in the bud.
Tonight’s dinner was another slow cooker favorite. Yesterday evening I placed all the ingredients in the crock pot, put the lid on and put it in the fridge. This morning before leaving for work I turned it on low and ran out the door.
Here is a quick Asian inspired soup full of veggies that is perfect for a weeknight…
Sausage, Kale, and cannellini bean soup!
My hubby and I love this soup but for very different reasons. He loves it because it involves real (not turkey/soy) sausage. I love it because it involves a giant bunch of kale and it is super easy to make.
Here’s what you need:
A big bunch of kale
A can of cannellini beans
2 cloves of garlic
1 medium onion
After you brown the meat, throw in the chopped onion and garlic…
While the onions are becoming translucent, roughly chop your bunch of kale!
Toss the kale onto of the onions/garlic/meat and put the lid on for it to steam. About 10 minutes.
Pour in your stock.
Let it all simmer for 15 minutes or so and add salt and pepper to taste.
Serve with some shredded parmesan and a hunk of crusty bread. Yum!!!
I am officially exhausted after my day and 2 mi on the treadmill so I am going to enjoy this and go to bed!