Pull out your file and send me a photo.
You know you have one. It’s a thick manilla folder, a magazine holder or an overflowing drawer in the kitchen that you can no longer close. You’ve stuffed it full of recipes that sound amazing: The Beef Bourguignon you looked up after watching Julie and Julia, the buffalo chicken enchiladas that would totally rock your game day spread, the Oreo cheesecake that has probably jumped the sugar shark but still, it might be just the thing for a late night craving while crying your way through (another) viewing of Love Actually.
The reality is that this folder, file or drawer is where your culinary aspirations go to die. Each of these recipes has too many ingredients, take too much time and you always forget to pick up that bottle of Frank’s RedHot sauce, so there’s that.
Join me in a challenge. I just pulled two recipes out of my folder (which I love. vintage Ikea magazine holder). Let me know which you want first, the pork and ricotta meatballs or the maple and soy glazed flank steak. I will cook these in the next week.
Now go grab your folder and pull a recipe out, or make the spinach, sausage and white bean soup in this post. Get past all the reasons you haven’t made it before – cut out a step, substitute an ingredient, buy pre-chopped garlic – and get cooking. Don’t hide that recipe under a bushel any longer. And let me know how it turns out.
Spinach Sausage and White Bean Soup
Before you relegate this to the recipe purgatory of more than 5 ingredients read through. Their mostly pantry and fridge staples and there’s not much work. Having eaten it for three days running, I can tell the flavors develop and just get better after the day it’s cooked!
- 2 tbs olive oil
- 4 chicken Italian sausages
- 1 onion, diced
- 2 cloves garlic, minced
- 4 medium waxy potatoes, like Yukon gold, roughly cut in 1/2” dice
- 6 ribs celery, thinly sliced
- 1 leek, trimmed, washed and thinly sliced
- 1/2 cup dry white wine
- 6-8 cups chicken stock
- 2-3 sprigs thyme
- 3-4 sprigs parsley
- 2-3 bay leaves
- 1 head broccoli cut in small florets
- 2 cups cooked white beans
- 1/2 lb baby spinach
- 1/2 cup chopped parsley
- 1 tsp cumin
- Sherry vinegar
- 2-4 tbs butter
- Warm 1 tbs olive oil in a 6-8 quart soup pot over medium-high heat. Add sausages and cook through, turning to brown all sides, about 8-10 minutes. Halve sausages lengthwise and thinly slice. Reserve.
- Return pan to medium heat and add remaining 1 tbs olive oil. Add onion and cook until softened, 3-5 minutes. Add garlic and cook 1 minute, until fragrant.
- Add potatoes, celery and leek and cook 5 minutes, stirring frequently. Add wine and reduce, scraping any brown bits from the bottom of the pot.
- Add 6 cups stock along with thyme, parsley, and bay leaves. Cook until potatoes are just tender, about 20 minutes longer.
- Add broccoli and beans, along with reserved sausage, and cook until broccoli is just tender.
- Add spinach and cook until wilted, about 5 minutes. Stir through chopped parsley.
- Add remaining stock for desired consistency. I like a soup with lots of broth! Season to taste with salt, pepper, cumin, Sherry vinegar and butter.