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A rich winter stew full of white beans, potatoes, kale and butternut squash.
Heat oil in large soup pot over medium heat. Add onions, carrots, celery and garlic. Season with salt, pepper and a pinch of red pepper flakes. Cook until vegetables are soft, about 8 minutes.
Increase heat slightly. Squash the whole tomatoes with your hands over the pot to break them down. Pour in the remaining tomato juice from the can into the pot. Stir with the rest of the vegetables for about 3-5 minutes.
Add chicken stock, beans, potatoes and butternut squash. Bring soup to a boil. Then reduce heat down to a simmer. Add Parmesan cheese rind to soup. Cook until potatoes and squash are cooked through, about 10-15 minutes.
Stir in torn kale leaves and cook for another 5 minutes until leaves are wilted.
Remove cheese rind. At this point if you’d like to serve this as a main entree you may want to add some pasta into the stew. Turn up heat to medium and add in a small pasta like Ditalini. Stir continuously till the pasta is cooked through so it doesn’t stick to the bottom of the pot. Use your package instructions for timing guideline.
Season stew with salt and pepper and top with grated cheese before serving.
Adapted from Whole Living.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!