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Hi, I'm Molly.

Welcome to my food blog and try not to lick the screen. 

My favorite question to ask people is, "what is your death row meal?" Mine is pumpkin ravioli in a sage cream sauce from Girasole. Or pizza.  Or nearly anything from täkō.

Photo: Randi Voss Photography

Kale + Sausage + White Bean Soup

Kale + Sausage + White Bean Soup

This is the perfect soup. It is hearty, healthy, and it keep you warm as the shitty cold weather moves in for the season. If you’re prone to hibernation and comfort food during the winter months, not to worry, this soup will not make you fat. But maybe don’t wash it down with a loaf of garlic bread.

I didn’t add a ton of seasoning to this recipe because the sausage added the perfect amount of zest. Some substitution options: sliced sausage or kielbasa insisted of ground sausage; small potatoes instead of beans; spinach or collard greens instead of kale. That said, the combo I used is the best.

Ingredients and Instructions

  • 1/2 pound spicy Italian sausage (or sweet sausage if you’re a wuss)

  • 24 oz. broth of your choice

  • 1/2 if a large white onion, diced (or a smallish regular sized onion)

  • 3-4 celery stalks, diced

  • large can of diced tomatoes, juice and all

  • small can white beans, drained and rinsed

  • bushel of kale, washed and chopped into bite size pieces

  • 1 bay leaf

  • 2 tablespoons olive oil

  • salt and pepper

Add 1 tablespoon olive oil to a dutch oven, then add the sausage and brown the sausage until it is cooked through and crispy. Be sure to break it up into small pieces with a wood spoon. Remove with a slotted spoon and drain on a plate lines with paper towels. Your arteries don’t need the extra grease.

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 Add 1 tablespoon of olive oil to the pan, toss in the onions and celery, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally. Don’t be afraid to include the celery leaves - they’re delicious.

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Add in whatever broth you are using. I like to use Kettle & Fire beef bone broth for this recipe. I used 1 1/2 cartons, or 24 oz.

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Add a 24-26 oz. can of diced tomatoes and their juice to the pot and stir. Add a bay leaf and cover and simmer for 20-30 minutes.

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Add the chopped kale to the pot along with the reserved sausage and the white beans. Stir until the kale has wilted and no longer has that raw bitter kale taste. Obviously you’ll have to sample the kale at this point. Add more salt and pepper if needed.

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Serve immediately or freeze!

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