Tuesday, March 10, 2015


I have to share, I was SO excited yesterday because I saw 6 ROBINS !!!!!  All were on my patio drinking the melting snow.  I felt like a kid again and kept counting LOL

I will post todays recipe in a minute.  I want to remind everyone that the 
Folkart and Primitives Etsy team 
will be hosting an 

beginning March 16th through the 18th.

We have quite a few new members and they will be participating.   You will see NEW talent as well as some of the regulars.

Please mark your calendars to join us

Now on to the soup! 

White Bean Soup with Sausage and Kale

12 ounces fresh mild italian sausage links, sliced 1/2" thick.
1/4 cup water
1 medium onion, chopped (1/2 cup)
1 teaspoon bottled minced garlic
1 tablespoon cooking oil
2-15 ounce cans cannellini beans, rinsed and drained
2-14ounce cans reduced sodium chicken broth
1-14 1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
4 cups coarsely chopped kale or spinach
ground pepper

Combine sliced sausage and water in a large skillet.   Bring to boiling; reduce heat.   Simmer covered about 10 minutes or until sausage is no longer pink.  Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently.  Remove sausage with a slotted spoon; set aside.
Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender.   Stir in beans, broth and undrained tomatoes.   Cover and bring to boiling reduce heat.   Simmer covered for 5 minutes.

Stir in cooked sausage and kale or spinach.   Simmer, uncovered about 3 minutes more or until kale or spinach is tender.   Season to taste with pepper.

Makes 5 servings.


  1. Love soups, thank you for sharing

  2. Yum!! Kale...might have to try this one :)

  3. Thanks for sharing, soup sounds so good!


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