Sausage, White Beans and Spinach Soup with fresh Herbs

Makes 8-10 servings

4 sweet sausage links( casings removed)

2 medium potatoes- diced

15 oz. can of small white beans( drained and rinsed)

6 cups veggie broth

4 cups fresh  baby spinach

1 yellow onion- diced

3 cloves garlic- minced

2 TBsp flour

2 TBsp oil

2TBsp fresh Greek oregano- minced

2 TBsp fresh basil- minced

1 bay leaf

1/2 tsp marjoram

1/2 tsp red pepper flakes

Add 1 TBsp oil in a hot pot and stir in sausage meat. Cook until browned. Remove from pan .

Add onions, bay leaf, marjoram, pepper flakes to the same pan and cook until onions are soft- then add the flour and mix in. Remove from pan.

Add potatoes and cook for 5 minutes then add 1 cup stock and cover for 7-10 minutes or until potatoes are tender.

Add the meat and onions to the potatoes and the rest of the broth. Add the spinach,fresh herbs, beans and cover and simmer for 3-5 minutes or until beans are warmed through.

A nice hardy soup for a Fall day. Rich and flavorful- a good way to use those herbs still in your garden! Add a splash of heavy cream if you like at the end or as the Feebch do- a pat of butter for a silky broth.

Pollo Al Ajillo (Garlic Chicken)

2 chicken breasts- scaloppine cut

1 cup chicken broth

20 cloves of garlic

3 TBsp flour

2 TBsp shallots- minced

1 tsp dried tarragon

1 tsp garlic powder

3 TBdp oil 

Salt and pepper

Over medium heat, heat oil and add garlic cloves. Cook until soft and then mash cloves. Remove from pan.

Dredge chicken in flour, garlic powder, salt and pepper, tarragon and cook in pan until done- about 5 minutes.

Add shallots and cooked garlic and combine with other ingredients and pour in broth. Cook for 5 minutes until most of broth is absorbed.

Sticky and garlicky!.. Not overpowering at all- do not decrease the amount of garlic !! It’s perfect- trust me. This is my take on a very traditional dish from central Spain… Want a bit of a tang?- throw in some red wine vinegar at the end . Add some Arbil chilies.