Sausage, White Bean & Greens Soup

If you follow us in Instagram, you know that we started getting produce deliveries from Misfits Market a few weeks ago. We love picking different produce and challenging ourselves to find inventive ways to use it. Insert this soup recipe. When in doubt, soup is the easiest way to use up a bunch of vegetables and call it a meal. Everyone has eaten some variation of this soup in their lifetime, but what we like about this recipe is that we were able to utilize the full vegetables, like the chard stems, so that we didn’t just discard them. This soup is pretty dang healthy and makes a great meal prep recipe. We like to make a big batch and have it to ready heat up for weekday lunches. If you have eaters with big stomachs in your family, serve this with lots of grated parmesan cheese and a big chunk of crusty garlic bread.

Sausage, White Bean, & Greens Soup

  • Servings: 4
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A healthy, weekday soup that is packed with veggies and tons of flavor.

Ingredients

  • 2 tbs olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 large bunch of green chard, stems separated from the leaves and diced
  • 3 cloves garlic, minced
  • 4 stems thyme
  • 1 stem rosemary
  • 1/4 tsp red chili flakes
  • 14 oz turkey sausage kielbasa, diced (you can substitute with any other kielbasa you like)
  • 1 can white beans, drained
  • 1 large chunk of parmesan rind
  • 32 oz chicken stock
  • salt and pepper to taste
  • grated parmesan cheese for garnish, optional

Directions

  1. Heat a large Dutch oven pot over medium-high heat. Add the olive oil, onion, carrot, and the diced stems from the chard to the pot. Stir to combine and let the vegetables start to caramelize. Cook for about 5 minutes, or until everything starts to brown… this is where a lot of flavor from the soup comes in, so don’t rush this part!
  2. Add the garlic, thyme, rosemary, red chili flakes, and kielbasa to the pot. Sauté another 3-4 minutes to brown the kielbasa.
  3. Add the white beans, parmesan rind, and chicken stock to the pot. Cover the soup and let it cook for 15 minutes on a steady simmer. While the soup is cooking, dice the chard leaves into small, bite-sized pieces. After the soup has cooked for the 15 minutes, remove the parmesan rind, thyme, and rosemary from the pot. Give the soup a taste and season with salt and pepper. Add the chard greens to the pot, cover, and cook another 5 minutes. Serve the soup hot out of the pot topped with a bit of grated parmesan cheese and crusty bread.


Cheesy Baked Penne

We love a good comfort food recipe and are particularly fond of this cheesy baked penne. We recently had a friend who was ill, and to lend a helping hand, we prepared this recipe to send to his house. In the days of social distancing, dinner on the doorstep is an easy gesture for someone that could use some TLC. We love this dish because it has a little bit of everything including sausage and loads of cheese. You can make it and bake it all in one batch as the recipe describes below, or you can refrigerate it before baking and either deliver it to a friend or save it for yourself for later. It appeals to even the pickiest of eaters, so it’s great if you are looking for a kid friendly meal to add to your recipe rotation!

Cheesy Baked Penne

  • Servings: 6
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Our version of comfort food! We love making this penne on cold nights or to leave for a friend to bake later.

Ingredients

  • 1 lb penne pasta
  • 1 lb Italian sausage, removed from the casing (spice level is up to you)
  • 2 tbs olive oil
  • 1/2 yellow onion, diced
  • 4 cloves garlic
  • 1/2 cup tomato paste
  • 15 oz can whole, peeled tomatoes
  • 1/2 cup water
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 15 oz ricotta cheese
  • 8 oz shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • fresh basil for garnish, optional

Directions

  1. Preheat the oven to 350 degrees.
  2. Bring a large stock pot full of salted water to a boil. When the water is rapidly boiling, add the pasta and cook according to package directions for al dente. Strain the pasta and place the pasta back in the pot you cooked it in.
  3. Heat a large Dutch oven pot over medium-high heat. Add the sausage and cook to brown, about 5 minutes. Use your spatula to break the sausage up into bite sized pieces. When the sausage has browned (it doesn’t have to be cooked through), remove it from the pan into a bowl for later use. You want to leave about 2 tbs of fat from the sausage in the pot, if there is any. If there isn’t add the 2 tbs olive oil and let it get warm.
  4. Add the onion to the pot; sauté for 4 minutes, or until the onions start to become translucent. Add the garlic and sauté another 2 minutes.
  5. Add the tomato paste to the pan and sauté for another 3-4 minutes- this helps caramelize and bring out the sweetness of the tomato paste.
  6. Add the next 4 ingredients (whole tomatoes – dried oregano) to the pot. Give everything a good stir and bring the sauce to a simmer. Simmer for 10 minutes to let the flavors develop. Use an immersion blender to blend the sauce into an even consistency. Season to taste with salt and pepper.
  7. Add the sausage back to the sauce. Remove 1 cup of the sauce and 1 cup of the ricotta and toss it with the pasta. It’s okay if the pasta is at room temperature at this point, as it is all going in the oven.
  8. Spray a 9 x 13 inch baking dish with cooking spray. Layer the pasta in the baking dish. Use a spoon to put dollops of the remaining ricotta cheese throughout the pasta. Top the pasta with the tomato sauce, shaking the pan or using a spatula to dig the sauce into all the crevices of the pasta. Top the sauce with the mozzarella and parmesan cheese. Spray a piece of foil with cooking spray and cover the baking dish.**
  9. Bake the penne for 20 minutes covered and another 10 minutes uncovered. Top with fresh basil, if desired. Let the pasta rest for 5-10 minutes before serving.
  10. ** At this point, you can refrigerate the penne and bake at a later time. If you are cooking the penne from a refrigerated temperature, bake at 375 degrees for 45 minutes; 30 minutes covered and 10-15 minutes uncovered so that the cheese is melted and bubbly. Rest for at least 5 minutes before serving.