Saturday, April 19, 2014
edible SEATTLE Magazine and A Recipe For Kale Soup
You don't have to live in Seattle to enjoy this beautiful and useful magazine, edible Seattle.
If you have a passion for eating and cooking delicious food, using what foods are in season, and sharing it with family and friends, I know you would love reading a copy.
Delicious and unusual recipes like Spiced Parsnip Cake with Bourbon Brown Butter Frosting are just a sampling of what can be found in edible Seattle.
The January/February issue has a fantastic article all about kale. I have really come to love and appreciate this healthy vegetable, and now use it in soups, salads, smoothies, and as a pizza topping.
Last month I made this hearty and delicious Italian Sausage, Noodle, and Kale soup that I shared here. The weather is still chilly in many places, including right here in Seattle, so I thought I would share it again.
If you are a foodie, do yourself a favorite and read edible Seattle magazine. You are sure to love it.
Recipe for Italian Sausage, Noodle, and Kale Soup
2 tablespoons olive oil
1 pound ground Italian Sausage
1 large yellow onion, chopped
2 carrots, diced
1 tablespoon salt
1 tablespoon pepper
1 tablespoons Italian Seasoning
3 cloves garlic, finely chopped
6 cups chicken broth
1 1/2 cups egg noodles
1 medium bunch of kale, roughly chopped
1 14.5-oz can diced tomatoes in juice
fresh or dried parsley for garnish
Heat 1 tablespoon of olive oil in a large, heavy pan. Break up and cook sausage through.
Remove from pan and set aside.
Add the other 1 tablespoon of olive oil, heat, and add onions and carrots. Cook until onions are soft, 4-5 minutes.
Add salt, pepper, Italian Seasoning and garlic, cook for 2 minutes more.
Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender,
Stir in the cooked sausage, kale, and tomatoes, cooking until completely heated through. Simmer for 15 minutes.
Remove from heat, and serve with sprinkled parsley on top.
Serves 4 dinner size portions.
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