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 Kale, Bean and Tomato

We modified a recipe because we simply didn’t have all the right ingredients on hand.  I loved it; Gastronomike liked it.   We both thought the tomatoes might be overpowering the rest of the flavors (which were actually quite delicate). Here’s what we actually made:

Ingredients:
1 tbsp olive oil
6 cloves fresh garlic, minced
4 cups fresh curly leaf kale, stems discarded and coarsely chopped
 1/4 cup chicken broth
2 spicy sausage links
1 can great northern beans
1 can diced tomatoes
1 tbsp fresh thyme
1 sprig fresh rosemary

Directions:
Steam sausages and slice into rounds.  In a large pot, heat olive oil then add garlic, sausage, broth, thyme and rosemary.  Saute these ingredients until garlic softens and sausage is cooked through, about 5 mins.  Add kale and saute until wilted.  Add beans and tomato (drained).  Cook until heated through. 

  

Mexican Zucchini Soup

Paired with the Kale, Bean and Tomato dish, this made kind of a strange meal.  It was the product of having a strange mix of ingredients on hand and needing to get rid of some produce in preparation for our next CSA box tomorrow.  The soup was an excellent dish, however, and I think both Gastronomike and I would make it again (I’d especially like it on a cold, raw spring day, though I’m not sure you can get zucchini early in the spring).  Gastronomike would add a bit of milk (which I cut out of the recipe when I made it) though I liked the thinness.  I might consider figuring out a way to incorporate tortillas into the soup, as well.  Best of all, it’s really fast to make.

Ingredients:
1 onion, chopped
1 1/2 tsp butter
2 cups chicken broth
2 cups unpeeled, diced zucchini
1 1/2 cup corn kernels
1 small can finely diced green chilis
salt and freshly ground pepper, to taste.
2 generous pinches cumin
2-3 tbsp chopped cilantro
3-4 cubic inch monteray jack cheese

Directions:
In a large saucepan, saute the onion in the butter until tender, about 3 minutes.  Stir in broth, zucchini, corn, peppers, cumin, salt and pepper.  Bring soup to a boil, reduce heat and simmer until zucchini is tender, about 5 mintues.  Stir in cilantro and cheese.

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