{"id":87526,"date":"2019-05-30T13:00:03","date_gmt":"2019-05-30T17:00:03","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=87526"},"modified":"2019-05-30T09:22:05","modified_gmt":"2019-05-30T13:22:05","slug":"thursdays-are-for-cooking-38","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=87526","title":{"rendered":"Thursdays are for cooking…."},"content":{"rendered":"
\"\"
15-bean mix pack<\/figcaption><\/figure>\n

I like soup. I like making it, and all those trimmings that go with it, like cornbread or a good crusty fresh loaf from a bakery. It’s the easiest dish to fix from scratch, and with slow cookers galore, all sizes and types, it’s something you can put together quickly, go do whatever you have to do, and come back home to the scent of something wonderful waiting for you. (Yes, that could be your Signif-Other, but that’s a different story.)<\/p>\n

This particular soup recipe comes from Cooking Classy: https:\/\/www.cookingclassy.com\/kale-white-bean-sausage-soup\/<\/a> ,<\/p>\n

It is real easy to put together, so here you go.\u00a0 This cook is using kielbasa sausage instead of sweet Italian sausage, which several other recipes use, and cannellini beans instead of navy beans or great northerns, but I think it’s the cook’s choice. This dish originated in many places including Tuscany and Portugal. The reason I looked for it is that while I was in line at the checkout stand yesterday, a lady behind me had a huge bag of kale, so I asked her what she was going to do with it. She said she’d remove the ribs, cook some chopped bacon to go with it, and make a sort of stew of it. And my mouth watered because it was cold and raining outside, has been all week and I want comfort food!<\/p>\n

So here you are: a classic dish as old as time itself. Kale Soup with sausage and a bunch of other stuff in it.<\/p>\n