Today started off with a trip to the vet’s office for Pele (our black kitty) who hasn’t been feeling well. Doc says he has an infection (down south ~ you know where the food makes it’s final departure) so off we went with an oral liquid med to be given 3 x/day. Now listen I’ve been a space cadet the last couple of days cuz I haven’t been feeling well either which brings me to realizing I should’ve asked Doc if they offer Pele’s meds in pill form but Miss Space Cadet wasn’t thinking. This cat is aweful with liquids . . . for some reason he foams at the mouth and this time was no different. So get this, the med smells like bananas which means it must taste like bananas. . . cats don’t eat bananas so why would vet people think this flavor would be enticing for a cat? If looks could kill Mike and I’d be dead. This is bound to make for a great experience 3 x/day for the next FIVE days UGGGHHH!
Kitty Kat’s doctors office in Stratford . . . Dr Busek.
So Mike and I are both sick with some sort of sinus/head/throat cold. I figured with the temperature almost sub zero and our house full of sickies it’d be the perfect time to make a big pot of soup. Oh and yes it certainly is one of my favorites and I’m hoping you guys will love it as well. If you love sausage, kale and cannellini beans you will love this soup. So easy to make
WHITE BEAN, SAUSAGE AND KALE STEW
RECIPE CREDIT GOES TO RACHEL RAY ~ ALTHOUGH I’VE MADE CHANGES TO MY LIKING
1 TB extra-virgin olive oil, plus more for drizzling
1 pound precooked pork sausage, such as kielbasa, halved lengthwise and cut into 1/4″ pieces. I substitute with one roll of regular flavored Jimmy Dean Sausage.
Three 15-ounce cans cannellini beans, dranied and rinsed. I only use 2 cans otherwise two much bean
2 garlic cloves, chopped. I use 4-5 cloves cuz I like garlic.
2 cups chicken broth. I use 3 cups cuz I like broth in my soup & 2 cups doesn’t give you broth to write home about.
1 bay leaf (dried)
1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
Salt and ground pepper
1/2 cup freshly grated Parmesan cheese
Heat the olive oil in a large dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. Discard the bay leaf. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Bon Appetit 🙂