Pre-marathon, I bumped up my carb intake, but wanted to continue to eat healthy foods.  This recipe was one of my favorite lunches. Now, I finally have a little time to share it. 

I was flipping through my Rachael Ray magazine and came across this recipe for Rabe and White Bean Stoup (see magazine picture above).  I had some left over sausage from the weekend’s chili that I was eager to use, and I also had some ‘just starting to wilt’ kale.  It seemed PERFECT!  Plus, this soup comes together really quickly!

 

I also LOVED that she paired this with Leinenkugel’s Sunset Wheat…a personal favorite!  I started off by removing the sausage from its casing.  I browned the meat and then added the onions, per the recipe’s instructions.  I used my chopper to get these finely chopped onions…don’t they look great?  I also had some fresh garlic from the CSA to add.

 

Pour in the next ingredients in order.

 

Bring everything to a boil and then simmer.  Add pasta and cook.  I was able to find whole wheat orechiette pasta at whole foods.  This ear-shaped pasta works perfect for soups (and mac ‘n cheese).  Simmer for 8 minutes, then add kale, cook just until wilted.  The full recipe has you blanche the greens first. I omitted this step secondary to time, but I’m guessing your greens will be softer if you do this.

 

 

Enjoy this homemade tasty soup with a whole grain bread or salad.  It will fuel your day with the right combination of protein and carbohydrates!