Weekday Soup Recipe
So y'all know I'm pretty much a level one cook. My skills are pretty limited and basic. But I'm slowly mastering a few "mom" dishes. You know the kind. Mom stands in front of the pantry and grabs some things out of the fridge and an hour later you all have dinner. Well I'm actually better at that type of meal than the pre-planned recipe-following elaborate kind. You can pretty much substitute any of the ingredients and it still tastes good. Last time I did red kidney beans and potatoes instead of northern beans and it was just as good.
This is a dairy-free and pork free dish to accommodate our allergies.
1 package of kielbasa sausage (I used Hillshire Farms all Beef sausage) cut into bite sized pieces
1 box of pasta (I used half a box of rotini and half a box of wheels since that's what was already open)
1 large can of Italian style green beans
2 cans of white Northern Beans drained but not rinsed
1 large cans of diced tomatoes (not drained)
1 box of chicken stock (be sure to check the label, some sneak in milk)
White wine. Just whatever you're drinking. No really. Beer works too.
1 small white onion, diced
Heat a large stock pot on medium heat and add sausage. Let it sizzle for about 7 minutes until cooked and crispy on the outside. Add a glass of wine and turn down the heat to medium low and let simmer for a minute. Add the onion and turn the heat back up to medium high until the onion is cooked. Turn the heat back down to medium and add the green beans, tomatoes, and one can of beans. Stir together for a minute. Add the chicken stock. Let simmer for a another minute. Add several cups of water. I think I added at least four or five. You just want to make sure there's plenty of liquid in the pot because the pasta will soak up a ton. Add the pasta and cook on a rolling boil, medium high, for about 15 minutes. Turn the heat back down to low. Add the second can of beans. You might need to add more water at this point as well. I think I added to cans full of water.
Serve.
