Monday, March 17, 2014

Turkey Sausage, Kale, & White Bean Pasta

I finally got to meet my boyfriend's foodie sister-in-law. Not by chatting online. Not on skype. But in person. I was very much looking forward to meeting her when we had our ski trip in Colorado a few weeks ago. And not only did she bring homemade French macarons and made Andrew's favorite lasagna recipe for dinner, but she introduced me to a new cooking magazine. Cooks Illustrated. As we spent a lazy afternoon around the house I found myself perusing a handful of her magazine collection. When I stumbled across this recipe, I knew I had to make it once we got home. And without further ado, I present to you an easy and filling weeknight dinner!

Turkey Sausage, Kale, & White Bean Pasta

  • 1 tbsp. olive oil
  • 1 lb. turkey sausage, casings removed, and broken into chunks
  • 1 onion, finely shopped
  • 5 garlic cloves, minced
  • 1-15 oz. can white beans, drained and rinsed
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. oregano
  • pinch red pepper flakes
  • 3 cups vegetable broth
  • 1 cup water
  • 8 oz. pasta Trottole (or a shelled type like Orrechiette)
  • 12 oz. kale, stemmed and chopped
  • 1/2 cup grated parmesan cheese
In a large soup pot, heat the olive oil over medium-high heat. Add in the broken up turkey sausage and cook until browned, about 5-7 minutes.

Then add in the onion and rinsed beans. Stirring occasionally until the onion begins to soften; about 3 minutes.

Add in the minced garlic, fennel, oregano, and red pepper flakes. Stir and cook until fragrant; 30 seconds to 1 minute.

Add in the broth and water and bring to a boil. Then add in 1/2 of the chopped kale and the pasta. Stir to combine, cover, and cook for 4 minutes. 

Uncover and add in the other 1/2 of the chopped kale on top. Do not stir. Cover and cook another 4-5 minutes. 

Uncover again and stir to combine the kale into the pasta. Let cook another 3-6 minutes until the pasta is completely cooked, and most of the broth has been absorbed.

Remove from the heat and add in the grated parmesan cheese. Stir to combine and serve in large soup bowls.


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