Well the cold weather has hit New England so you should be expecting a lot of food posts coming from When The Kids Go To Bed. I’ll be hibernating in my kitchen until April, and helping everyone put on winter weight. You’re very welcome.

I was cleaning out and washing the inside of my refrigerator this weekend (one of my to-do’s before the holidays). I had a few carrots left and a half of a container of baby spinach & baby kale that needed to be cooked. My wheels started turning and I put together this soup and hoped for the best. Well, it was DELICIOUS so I had to share it.

Ingredients

1 medium yellow onion (chopped)

4 medium carrots (chopped)

1 lb. sweet Italian turkey sausage (remove casing)

14.5 oz can petite diced tomatoes

8 cups low sodium chicken stock

3 cups baby spinach/baby kale

15.5 oz can of cannellini beans (drain/rinse)

1/2 cup ditillini pasta

salt & pepper

I always start my soups with cooking the pasta separately. I don’t like when I put it in before cooking and it soaks up all of broth. Just my little tip!

• Heat up a large stock pan with a tablespoon of olive oil. Toss in onions and carrots and season with salt and pepper.
• Add sausage and break it apart.
• Cook until onions are translucent and sausage is cooked through.
• Add diced tomatoes.
• Add chicken stock, cover, and bring to a rolling simmer for about 10-15 minutes.
• Add beans, the spinach/kale, and the drained pasta and simmer for another 10-15 minutes.

It was seriously delicious! I hope you enjoy.