White Bean, Sausage and Greens Soup – Tuesday’s Table

This is a recipe that came to be based on items I had in our fridge and pantry two years ago. Since then as soon as fall weather is upon us it is the first thing that Grant requests for dinner. It is just about as easy as they come and is hearty enough that it is a full meal… but Grant usually makes his mom’s cornbread recipe to accompany the soup – lucky me (unlucky waistline). This meal is easy to throw together, inexpensive and gluten free as long as you pay attention to the sausage and turnip greens.

Sub in black eyed peas and we call this our “New Year’s Soup.” It covers all of the bases for luck, health and prosperity… in one easy pot. Check!

  

White Bean, Sausage and Greens Soup

Ingredients:  

1 pk Andouille/cajun sausage, chopped
1 onion, diced
2 cloves/teaspoons garlic, minced
2 cans white beans (any type, I prefer Navy Beans because of their small size)
1 can diced tomatoes
1 can turnip greens
1 bunch kale in inch pieces
6 cups chicken broth (I used 4 stock, 2 water)
Several dashes of Hot Pepper Vinegar and freshly ground black pepper to season

Directions:

Brown chopped sausage (try to drain most of the grease), add onions and garlic  to sausage to soften for 5-7 min
Add chicken broth, beans (rinsed), tomatoes with juice
Add turnip greens (mostly drained)
Add kale, black pepper, pepper vinegar.
Stir, cover, simmer

Simmer for at least 30-45 minutes, but will taste even better the next day.

Serve with hot pepper vinegar. Cornbread would be a treat too.

** You can make many variations to this recipe based on your preferences and things that you have at home. Use only kale (add some salt to recipe); use only turnip greens, add some shredded chicken, etc. I have done all of these things and it turns out well every single time**

   

    
   

Enjoy!!

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Mediterranean Chicken with White Beans, Tomatoes and Avocado Crema

This recipe is one of my favorites. It is easy to put together for weeknight supper and even better for leftovers. I sometimes put mine on top of a bed of spinach or arugula to add some greens. I have also added fresh spinach to the mixture of white beans and tomatoes, you really can’t go wrong or mess this up! If you want the recipe to be dairy free you can simply add sliced or chopped avocado to top off your dish instead of the Avocado Crema, but the crema is fantastic and only takes an additional minute to put together with the help of a Cuisinart or Ninja.

Mediterranean Chicken with White Beans, Tomatoes

⅓ cup extra-virgin olive oil

4 garlic cloves, pressed

1 teaspoon smoked paprika

1 teaspoon coriander

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon sriracha

1 teaspoon kosher salt

1 medium lemon, thinly sliced

2 15 ounce cans navy beans, rinsed and drained (any type of white or garbanzo beans can be used, but I prefer navy because they are smaller than most)

2 pints cherry tomatoes (or one large container)

1/2 cup chopped fresh cilantro (add most of this to dish during baking and other for garnish)

Boneless, skinless chicken breasts (either halved or tenders)

Preheat oven to 450. Combine first nine ingredients in a small bowl. Add white beans and tomatoes to casserole dish, add the majority of the spice combination to casserole dish. Rub the remainder of the spice mixture on the chicken. Place chicken on top of white beans and tomatoes, then top with the thinly sliced lemons. Bake for 20-25 minutes depending on how thick your chicken is and how your oven cooks.

While your dish is in the oven you can easily whip up the avocado crema. I combine all of the ingredients in my mini-food processor, and it’s all done.

Avocado Crema

1 small carton of F. Free Greek yogurt

1 avocado

Juice of 1 lemon

2 teaspoons olive oil

½ teaspoon sea salt

Enjoy!! And thanks to my friend Catherine for the recipe inspo!