Recipe of the Week: Tuscan Spinach, Bean and Sausage Soup

This super easy, super fast soup is great for a weeknight meal. It's ready in 30 minutes. Serve with rustic bread and a salad if you desire.

1 link hot Italian sausage
1 19 ounce can cannellini beans, rinsed
2 cups of chicken broth
1 14 ounce can of diced or crushed tomatoes
1 clove garlic, smashed
8 ounces of fresh spinach, washed and stem removed
1/4 teaspoon dried marjoram
salt and pepper to taste
garnish with grated Parmesan

1. Bring sausage and 1/4 inch of water to simmer in a large sauce pot over medium heat. 
2. Cook uncovered until water evaporates, approximately 8 minutes. Cook until sausage until is browned.
3. Remove sausage to a cutting board and slice into 1/4 inch pieces when cool enough to handle.
4. Add broth, beans, garlic and marjoram to saucepan. Add sausage. Bring to a simmer and cook for 5 minutes. Add spinach stir gently until wilted. When spinach is completely wilted, remove from heat. Season with salt and pepper.
5. Garnish with Parmesan if desired and serve.

Where am I sourcing my food from?

Sausage: Forks Farm (This is part of my 1/2 hog that we bought in December. I don't usually like hot sausage, but this is not too hot and really flavorful)
Chicken Broth, Canned Beans and Tomatoes: Kimberton Whole Foods
Spinach: Two Gander Farm (my winter CSA)

Recipe of the Week: Moroccan Lentil Stew

I made stew for friends the other night. It is great on cold, snowy nights because of the wonderful combination of sweet and spicy flavors. Not too hot, the stew really warms you. It also makes great leftovers. 

The original recipe came from Vegetarian Times, but below are the ingredients I used. I don't usually use prepared soups either, but Dr. McDougall's* soups are all real food (I checked the ingredient list!) and on a busy weeknight this can be made in 30 minutes or less.

Serves 6

• 1 Tbs. olive oil
• 1 cup chopped onion
• 3 carrots diced
• 3 cloves garlic, minced (1 Tbs.)
• 1 28-oz. can crushed tomatoes
• 2 18.2-oz. cartons prepared lentil soup, such as Dr. McDougall’s
• 1 15-oz. can chickpeas, rinsed and drained
• 1/2 cup raisins or dried currants
• 1 teaspoon ground cinnamon,
• 1 teaspoon chili powder
• 1 1/2  teaspoon ground cumin
• 1/4  teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional

1. Heat oil in medium saucepan over medium heat. Add carrots, saute for 5 minutes. Add onion, and saute for 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
2. Stir in tomatoes, soup, chickpeas, raisins, and all spices. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if desired. 

*Dr. McDougall soups come in  box and can be found in the "organic" section at Giant, at Wegman/'s and health food stores.

Enjoy and keep eating real food!