Week 20: pickup and soup

Well, this was the final batch of veggies this year, and I am sad to see them end. This week we received:

carrots

japanese turnips

mizuna

baby leeks

tatsoi (at least I think that's what it is...)

sugar pumpkin

apples

Last night I made one of my standby soup recipes, even though it only used half of one vegetable (turnip greens). It's a pasta and white bean soup which used to be on the Food Network site, but is no longer, so I will try to recreate it here:

White Bean and Pasta Soup

Ingredients:

4 cups chicken stock

1 can cannelini beans

1 can italian seasoned diced tomatoes

1.5 cups small pasta shells

rosemary

red pepper flakes

4 cloves garlic, minced

hot or sweet italian sausage (2-4 links)

chopped greens (fresh or frozen spinach, kale, turnip greens, etc.)

olive oil

salt, pepper

Prepare sausage: if using raw, cook then slice into small piece. If using fully cooked, just slice.

Heat about a tablespoon of olive oil in a large pot, then add garlic. Before garlic browns, add sausage pieces, rosemary, and red pepperflakes.

When sausage begins to brown, add chicken stock and bring to a simmer for about 5 minutes.

Meanwhile, drain and rinse the beans, and mash half of them. Add beans and tomatoes to soup, and bring to simmer.

Add pasta shells, and cook until al dente, about 10 minutes.

Add chopped greens, and stir until wilted. Season with salt and pepper. Enjoy!