Monday, October 15, 2012

Meal Plan Monday: October 15th, 2012

It is my BIRTHDAY!

But, I still have to make dinner. A mommy's job is never done.

Meatloaf with Mashed Potatoes

Shrimp Fried Rice and Stir Fry

Chicken and French Fries

Italian Sausage & White Bean Soup 
Olive oil 
1 lb. ground Italian sausage or veggie sausage
4 garlic cloves
1 diced yellow onion
2-3 celery stalks; diced
2-3 carrots; diced
4 cups chicken or veggie stock
3 cups of soaked & cooked Great Northern white beans (about two 15oz. cans, rinsed)
1 tsp salt
smattering of "italian" like herbs (oregano, thyme, rosemary, basil, whatever you like)
4 cups kale
Parmesan cheese

In a large stockpot or Dutch oven over medium-high heat, brown sausage. Drain, move to a bowl and set aside.
Reheat stockpot over medium heat, add olive oil, garlic, onion, celery, and carrots. Sauté until veggies are tender. Add the sausage (any juices) back to the stockpot, two cups of water, the stock, beans, herbs, salt, pepper and a handful of parmesan cheese. Bring soup to a boil, then reduce heat and simmer covered for 8-10 minutes.
Turn off the heat. Stir in kale. Cover to allow spinach to wilt a few minutes. Ladle soup into bowls and top with more parmesan.

Meal Plan Monday


  1. This looks so delicious! I wonder if I made this, I'd just add the veggie sausage at the very end,like with the kale? (and skip the parm)

    I'm afraid veggie sausage would break down too much to actually "cook" with it. Thoughts?

    ps: The kale looks amazing.
    pps: Happy Birthday!

    1. Yes! I usually cook both sausages and we add what we want at the end, so I only have to make one pot of soup.