This soup is really delicious and it can be made in a single skillet for easy clean up. It freezes well so you can make larger batches for even easier weekday meals.

Ingredients

3 T. olive oil
2 stalks celery, cleaned and finely chopped
2 large carrots, peeled and finely chopped
1 small white onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 pound bulk spicy pork sausage, crumbled
3 c. chicken or vegetable stock
2 t. oregano, dried
2 t. rosemary, dried
1 t. crushed red pepper flakes
2 cans (15 oz.) cannellini beans, drained and rinsed
1 can (15 oz.) cannellini beans, pureed with liquid from can
3 large kale leaves, tough stems removed and cut into bite-sized pieces
Salt and pepper, to taste Continue reading →

Beer cheese soup makes for a warm and satisfying meal on cold, blustery days. Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a gloppy mess if you aren’t careful.

However, you can achieve picture-perfect (and palate-worthy) results at home with this easy recipe.

Tip: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.

Ingredients

6 T. unsalted butter
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped Continue reading →

Ingredients

1 large onion, thinly sliced
3 garlic cloves, crushed
1 lb potatoes, peeled and chopped into bite-size chunks
4 cups of vegetable stock
1 cabbage, washed and chopped
1 can cannellini beans, drained
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste

Directions

Heat 2 tbsp of olive oil in a non-stick frying pan and sauté the onion until tender. Then add the garlic and stir for a minute. Stir in the potatoes and cook for about 5 minutes, stirring occasionally. Continue reading →