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

Ingredients:


 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

Directions:

 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,
8-10 minutes.
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.

Patricia
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