Trying to use up everything in the refrigerator before leaving for Maine requires some creativity. The fruit we can snack on, milk can go on cereal or in a smoothie, but the chicken sausage, spinach, kale, onion and salad fixings are another story.
So what to do with a collection of odds and ends? Soup seemed to be the best answer, and here’s what I pulled together.
Add to these a teaspoon of Hungarian sweet paprika which I have enough of to last a lifetime. I will have to do as what was done in Hungary and put some in everything.
The end result of this concoction was pretty darned good and the accompanying salad’s ingredients used up the rest of the odds and ends. The only thing missing was a good piece of cornbread!
If you are a soup lover, you might like this one that is hearty but not too heavy and very easy to prepare.
3 c. chicken broth
2-4 chicken sausage links
2-3 c. spinach and kale, torn into small pieces
3 garlic cloves, minced
1 medium onion, finely chopped
2 cans of cannellini beans
1 can of diced tomatoes
1 heaping t. of sweet paprika (optional)
salt and pepper to taste
Blend all ingredients except for the greens together and simmer for about 20 minutes to allow flavors to blend. Add spinach and kale and continue cooking until they are wilted.
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